Greetings from the cold north

New member from Edmonton, Alberta! Just wanted to say hi and liking the forum so far. Just dipping my big toe into the world of charcoal grilling and learning lots - I can thank one of my friends for cooking up some 6-hr slow cooked ribs over the weekend for this.

I had some sticker shock looking at the BGE and looking seriously investing in a Weber gold kettle soon.

Thanks guys. After some searching on the sight and figuring out what a UDS was I do have some questions about the utility of a OTG vs a UDS. How do these things work in the winter? It gets bloody cold in winter up here. Can the UDS go super hot? I really want to do crispy Italian style pizza. Probably ~600 F to 700 F. On the other end of the spectrum I want to try slow cooking and smoking as well.

Is the answer to get both a UDS and a OTG? PS you guys sure like your acronyms!