I have not tried the "Minion Method" until today because of my concern that the unburned charcoal would emit bad smoke until it was fully lit. Today, I used my Weber 22" kettle with Stubbs briquettes starting with a chimney 3/4 full of fully burning briquettes, and put them on the outer diameter of my kettle with about 1 1/2 foot of unlit briquettes. I then put in a small pork butt with whole hasslebeck potatoes opposite of the briquettes using indirect heat. My resultant cook was just like I feared, the meat and potatoes tasted like the bad smoke flavor of briquettes not completely burned. You know what this looks like, when you first lite the briquettes and see the dark smoke until they ash over. The hood temperature showed about 325 degrees during the cook. What am I missing, as I see other using this method all the time? I could never use this method again due to the bad taste.