I "seasoned" mine with a fatty.
UDS acts like a big chimney, so when your thermo (assuming it is a standard one with about 6" probe lenght) reads 200, you are about 230 at the center of the grate. Use a wired probe digital if you want to be sure.
Put charcoal in basket and light it "minion method". Put basket in UDS. Top with cooking grate. Get up to temp (cooking temp). Add meat. Cover and let cook.
Its just that simple. If you use a digital probe, no need to check anything until you are almost to done temp. If you can't stand the temptation to pull the lid, shut down the intake air before you pull the lid.
Usually only needs one intake vent open to maintain temp. Leave the exhaust wide open all the time until you pull the meat.
OTS Kettle, UDS, Sam's Gasser