I made a pretty fast switch as well. I only made 2 partial mash brews and then went straight to all grain. Here are a few things that I did which really improved my second experience from my first.
1) Understand the processes and write down exactly what you are going to do at what time in what order. When you make the switch it is easy to forget a step and the steps you forget are usually pretty dumb. (Ie. take the yeast out of the fridge ... or what to sanitize).
2) Plan how you are going to do each step. When doing partial mash, I was only using 2 to 3 gallons which is pretty easy to move. Pouring 6 or 7 gallons of water from hot kettle to your mash tun can be tricky.
3) keep a wood bench / chair handy. You'd be amazed how often this comes in useful be it pouring liquid or what not.
4) Especially with a smaller / normal grain bill and a cooler with more space, its easier to cool down your mash than it is to heat it up. Overshoot your strike temp by a degree or two, pour it into your tun to preheat it, then add the grain when the temp is right. A water proof digital thermometer is very useful in hitting mash temps.
5) Take good notes and remember what you did. It doesn't have to be perfect (and won't be) the first time. TBH, you'll probably just have to make the mistakes ... Since there will be some and it won't be perfect, I would also let your beer sit longer in the fermenter / bottles. Six week minimum IMO. It really polishes off the beer.
6) Grab a buddy and sample the style you are making while brewing. I find it helps when/if things do go bad.
Best of luck and let us know how it goes.
