If your wife can keep an eye on things like temps and intake adjustments I think you'll be ok. When I do turks it usually takes about 5-6 hours @ 250* or so for an average size bird, plus a rest period. Personally I'd go higher than 220-that's just too low for any meat IMO. You can always ramp up the temp to 350* if you're running out of time, plus it'll tighten up the skin to avoid the dreaded rubberiness. And while an UDS is pretty safe, still exercise caution and keep it far away from house, garage etc.
UDS, Akorn, Weber Red Head Kettle, Drum Grill, Gasser w/cobwebs all over it. I'm JD.