The WSM is pretty much all I have ever used. I don't do minion at all. I start with a full basket and put (GASP) lighter fluid on it. I don't let it soak in, no more than 5 minutes or so before i toss in a match. I let it burn until the crummy white smoke thins out, then put in the water pan ( with or without liquid, but better results with ) and add the meat. I have never had a problem with temps out of control. By the time the cold meat comes to cooking temp, the fire has stabilized.
Seems to me that your biggest issue with the cook was leaving out the water pan, not the lighting method. The WSM is designed to have it in place.