Teddy, I used this method for low temperature smokes, poultry doesn't really benefit from low temps, I usually smoke chicken at 300° in my WSM.
In reading you posts I think you understand the procedure, looks like cliffcarter has perfected it in his kettle, in his photo he didn't dump his lit coals on top of the unlit, but rather placed them on the left hand side beside the unlit coals and they burned around the semicircle, he is doing the same thing I did, but had more charcoal lit at one time to have higher temps. When using the Minion Method if the fire becomes too hot it is because there is too much oxygen feeding the coals, hence the reason for adjusting the intake vents. We control the temperature of the coals by limiting the oxygen and if the smoker is air tight that produces a stable temp, once we learn how to stabilize the temp, then we can raise or lower it by a slight adjustment of the air intake.
To see if your grill is air tight, after you have a hot fire, lay some water soaked wood on the coals, or anything that will produce smoke quickly and close the top vent, watch if and where the smoke escapes, if it's where the lid fits then fold some aluminum foil and place it on the rim under the lid to block the gaps.
You got it bro, now just put it to use, as for something inexpensive, you might want to smoke a fattie or ABT's, or maybe some hamburgers, ...there are many threads here about these if you do a search, they are pretty forgiving of mild temp fluctuations and are quite tasty! Stable smoker temps isn't rocket science, we catch the temp on the way up rather than trying to bring it back down, you'll catch on real quick and if you have a fattie or something else on the smoker you will have the satisfaction of learning how to control your temps and produce a tasty meal to dazzle your family or friends.
Have fun and don't forget to take some pics.