My first kit was an all-grain Brooklyn Brew Shop Summer Wheat. It was a disaster. Mash temps were all over the place, probably way too high, and all sorts of other issues.
I see a lot of people stressing sanitization, which is good, but it's not that hard.
Also seeing "give it lots of time and don't bother it" which is great advice.
What I'm not seeing is TEMPERATURE CONTROL. This is CRITICAL. My first beer was a disaster not because of the mashing temps or all-grain ness, it was a disaster becase I fermented the beer between 75F and 85F for two weeks. It tasted like wheat-juice and cough syrup when it was done, and it was only approaching drinkable after 2 months in bottles.
Fermenting too hot will cause all sorts of horrendous off flavors.
You really need to be in the mid-low 60s (F) while your beer is fermenting, and remember, that's WORT temperature, not AMBIENT temperature.
If you stay sanitary, read up on this forum, and ferment at low temps, you'll be fine.
Remember:
Cool your wort as quickly as possible
Rehydrate your dry yeast in 100-105F water (water only, no sugar), or make a starter from your liquid yeast (you can search the forums or do a quick google on how to do this) after checking your pitching rates with the Mr. Malty pitching rate calculator (google).
Aerate the hell out of your wort after it's cool.
Take an OG reading before you pitch.
WAIT until your wort is at its fermenting temperature to pitch.
Ferment low and slow- at least 3 weeks in the primary. If you have more patience than that, longer is ALWAYS better.
DONT WORRY ABOUT BUBBLES FROM YOUR AIRLOCK. They'll probably go nuts for a day or two or five, and then drop way way down. Don't sweat it, even if they don't go nuts ever.
AFTER 3 weeks is up, check your gravity two days apart. If they're near your expected FG and aren't different, you're good to bottle.
Bulk prime with sugar when the primary is over, and be sure to mix the sugar well (you can rack on top of the boiled sugar solution, and then stir gently for a few minutes).
Store your bottles for AT LEAST 3 weeks at 70F. This is the minimum time for carbonation. If you have more patience than that, longer is ALWAYS better.
It helps to chill your bottles at serving temperature for as long as possible before drinking. A week is best.
Good luck, and enjoy. Since you're already on HBT, you're 90% of the way there, and already on your way to making your first batch way better than most of our first batches were. Cheers!