As I taught the XC, brining is the key to poultry and pork.
The Webers Real Grilling cookbook is fantastic at explaining direct cooking, indirect cooking and fire zones.
When I first bought a WK, I found burgers and steak (mostly because I love my beef mooing when I put a fork into it) were simple. Chicken was easy as long as you didn't walk away to replenish your beverage.
With that being said, there is nothing like trial and error. The first several cooks the the XC did (and myself for that matter) were trial and error. We ruined a great many dinners. This might sound cliche, but cooking on a WK is feel. The "hot" zones aren't always the same. No matter what anyone says, all WK's aren't the same. There is no "magic touch" to a WK, but once you figure out yours, there is no limit to what you can do. As you go on you will learn that there are so many ways to do different things. I've been cooking on a WK for the better part of 20 yrs, but with the help of 1Buckie the XC and I learned a completely new way to do a pork shoulder and beans. It is a never ending learning curve.
Like jacoblee so eloquently said... my two cents.
Oh, and if the apprentice is your wife her favorite dish is absolutely what you want to perfect!!!!