So it looks like you have a good start...
Royal Oak Ridge charcoal is one I haven't tried. Mostly as they are not in my HEB... But I hear good things about them!
Hinged grate and chimney are must haves for me for sure!
If you have the means to do it, and don't mind poking a hole in the lid, I would STRONGLY suggest installing a thermometer IN the lid, between the hook and the lip of the lid, that puts it plenty close to the grate without interfering with the operation of anything else in the grill.
If you are unsure of how to do that, I made a quick and easy video on it...
https://youtu.be/EYYatwbi4MQFoil catch pans to do an indirect heat. The Weber branded ones are honestly pretty lousy, but they work, and are a mess cheaper than the other ones in the store... You pick...
Other must haves are stainless steel tongs, spatula, meat thermometer, meat fork, skewers, silicone basting brush,lighter, tool holder. etc...
On the tool holder, I got a Weber branded one that hangs off the kettle itself, it's for the 22" models and I am not sure if they make one for the 18". It would be worth a look...
And of course like so many others have mentioned, meat, lots of lots of meat. Pour coals, light, cook, eat, clean repeat...