Sounds like you have the standard 6.5 gallon buckets and such. I use those because I lug them down the basement steps to where I ferment my brews, just split the batch and go. Plus I can experiment with different yeasts in the same brew that way. I just finished brewing a sort of Belgian Blonde, did a full batch (almost 11 gallons at the end of the boil, I do that to account for losses to trub and transfer losses with the yeast cake and such). Split it into two fermenters, going to pitch two different Belgian yeasts.
The hardest part of my setup is getting the coolers full of water up on the stage and bench on the ladder rack. I heat the mash water in the kettle and drain it into the mash tun on the tailgate, then heft it up on the stage and dump in my grain. Then I heat the sparge water, run it into the HWT on the tailgate and heft it up on the bench. From there, it's all downhill.
I hear you on being anxious to try some homebrew, I've been hitting the remnants of the stuff I have done pretty hard lately and I'm starting to run pretty short on brew. I've been pounding out fresh batches, but it's getting hard waiting for it. At least I should have a decent supply in short order though. I know from experience though that it's better to wait it out than rush it, I haven't had any bottle bombs even using reclaimed bottles, but I have had a few beers that either were not fully finished fermenting or that I used too much priming sugar and they got a bit on the foamy side pouring into a glass. I hate waiting for the foam to settle to drink it.
Most of the time, 5 oz of priming sugar is way too much. Use a priming sugar calculator (NB has one, Brewers Friend has one, etc). I usually weigh it out, put it in a pyrex with a cup or so of water, and warm it for a couple minutes in the microwave because I'm lazy. Add it to the bottling bucket and go.