Who instructed you to do it the way you describe?
That method could work, but I don't think it's the best method, with all due respect.
I typically carb at 12psi and I have 10ft long beer lines. I wouldn't mind my pour being a little faster but I generally get a good pour with the right amount of head.
A few things I would recommend...Well first, chest freezers do not have a setting that gets them above freezing. They just don't. Put a glass of water in the freezer at the bottom and check it in 24 hrs. I'll bet you it will be frozen. Beer can often get down around 29 or lower without freezing.
Mount a fan inside your keezer to circulate air. Preferably have it blow cold air onto your faucet shanks so that they stay cool. That helps especially for that first pour or any pour really if you're not pouring a new beer every 15 min or less
so that it isn't overly foamy. Otherwise what I have done is to short pour about 4oz and drink it then pour a full glass.
Keep your excess beer line nicely coiled. I think a rollercoaster ride causes extra foaming, especially if the line goes from the top to the bottom to the top again and you don't have a fan to keep the temps even.