Yes, I have seen it. I think Rocky Richmond, the owner, is the one responsible for most of the pioneering design and testing that makes the UDS, which many consider a clone of his BDS, what it is today. Many of the "standard" features (if there are such things) as the 3 - 3/4" intakes and 8 - 1/2" holes for the exhaust are the result of his work. I'm not sure if he invented it or not but many of the people who have been making/using them for awhile seem to imitate him.
As far as it cooking faster, I think this is true because of the inherent design of the chamber. You've got a vertical chamber (heat rises), a relatively small chamber so the heat transfer to the meat is very effective, and a "direct heat" source although not too direct if you follow the "cooking grate 24" above the bottom of the coal basket' criteria.
It is a very efficient design for a cooker so there's not a lot of wasted heat or time. But don't worry, it ain't no microwave.
You'll still get "low and slow" Q when you cook with it. Plenty of time to enjoy some cool drinks and shoot the breeze while you're cooking.