I'm still a little new at this but I think this will get your bases covered.
If you naturally carb, do just like in bottles. Except that you put it in the keg (one large bottle). You can fog the keg with CO2 to help displace the air (CO2 is heavier). Don't pressurize the keg. Just get some CO2 in there to be a blanket between your beer and the dead space in the keg. How much? I usually just aim my CO2 line in the keg, crack the knob on the tank and let it go for a couple of seconds.
To artificiality carb, have you read the sticky http://www.homebrewtalk.com/f35/keg-...strated-73328/
That's a pretty good overview on how to do it. You can carb at higher temps (You're 70*) but it will require a higher CO2 pressure to achieve the same volume than at a lower temp. There's charts or calculators out there that will tell you what your pressure needs to be at a given temp for a desired CO2 volume.
To dispense the beer, you may need to up your pressure. There's a calculation for that (line balancing). The variables for that are line ID, length of the line, pressure and height of the tap related to center of the keg. But you have to make sure that the pressure required to dispense the beer is equal to or higher than the pressure you need to keep you beer carbonated. Otherwise, your beer will flatten out. Your pour rate may suffer but your beer won't go flat.
I found all of this out in the stickies on this forum. Along with any links to the charts required. It's enough to keep you busy for a while, so grab a home brew