Well... I kinda do both.... My UDS has an adjustable fire basket that I can hang directly under the cooking grate to use for direct heat cooking. I also made a rotisserie ring accessory for it (I can use the spit or a Rib-O-Lator). It basically makes my UDS an all purpose cooker. But normally, I spatchcock the bird and just smoke it for a couple of hours at about 300 degrees with a mix of hickory and apple wood. Did one today in fact.
Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160