I don't have a UDS but I do have a WSM. I do like lump in it but it does burn hotter so it just means different vent configuration to keep the temps down. I think the temps also are harder for me to dial in with lump but when I'm doing something like brisket it can handle the temp spikes and I don't worry about it. I've been doing most stuff hot and fast lately anyways. With a real big pork shoulder or something that I know is going to take a long time to cook I usually end up using K blue bag.
18.5" WSM / Weber Performer / Weber Genesis S-320 / Weber Genesis S-310 / 22.5" WSM