Thanks for the GREAT welcome and the many words of encouragement. I signed up for the e-course prior to registering on the forum. Reinforcement of the basics never hurts and I just might learn something or see something in a different manner that "makes the light come on."
The reason I was looking at the sight to begin with was to gain information on smoking a turkey. I have smoked turkeys on an ECB and spit cooked them on a gasser. I took a look at my UDS, my 22.5" Weber and the 12 lb. turkey. The turkey is just a little too tall for the UDS with the stock drum lid. The Weber kettle lid is just a little too small for the diameter of the UDS. I really like the ease of temperature control of the UDS compared to the DUO with SFB.
So... I am going to spatchcock the turkey and cook it on the UDS. I believe that laying out the turkey will result in more even cooking temperature in the meat, reducing the possibility of over/under cooking parts of the bird and produce a moister product in less time with less stress.