My top and bottom vents were wide open. I still do not understand my problem, as it seems like starting unlit briquettes will always start with the bad smoke until it is fully lit?
Someone else may chime in here, but normally the minion method is used for low n slow cooking to keep your temperatures down in the lower 200's. If you light just a few briquettes in your chimney starter and then add them to either the top of your unlit if you are just piling the charcoal or at the end of your charcoal for a snake. If using wood I would put at least 1 piece on your lit charcoal while your grill is coming up to temperature. You should not put your food on the grill until you are at your cooking temperature. This could take from 30 minutes to longer. It is all about vent control. Once you are close to where you want to cook, you should start closing down your bottom vent. (Example 225 cooking temp, start closing down lower vent at 190 to 200). I have used this method a multitude of times and have never got the charcoal taste. I am now using the slow n sear which burns almost like the minion method. Hope this helps. This is the way I do the minion method, others may be different.
I agree with Mike 100%! Bottom line for any method of cooking using coal or wood, your fuel, air, and temperature must stabilize before adding your meat.
I agree with Mike well. Following a tip I got from Sparky years ago, I use a tin can, with both ends removed, as a "whole" to drop my hot coals into the middle of the unburnt ones.
(http://i121.photobucket.com/albums/o216/wmdipietro/BBQ/NewCharcoalRing_zps00563ef0.jpg) (http://s121.photobucket.com/user/wmdipietro/media/BBQ/NewCharcoalRing_zps00563ef0.jpg.html)
BD
(http://i121.photobucket.com/albums/o216/wmdipietro/BBQ/NewCharcoalRing_zps00563ef0.jpg) (http://s121.photobucket.com/user/wmdipietro/media/BBQ/NewCharcoalRing_zps00563ef0.jpg.html)
BD
That's the way I start my low and slows. Done it that way 100's of times. Works perfect each time. No bad juju.