I use the barrel lid for my UDS and personally I like it that way. Just about everything I cook I have plenty of room. My wife has brought up the subject of me doing a whole turkey months from now for Thanksgiving when her family comes over. Personally I'm not much of a turkey eater and have been content to just do an occasional turkey breast which always turn out great. What I need to do, I think, in order to do a big bird is move my grate up and probably use a dome lid. I have a dome lid, but it doesn't exactly fit properly. Looks like I need to put some sort of rim on the inside of the top of the drum to get it to at least fit but that leaves the air tightness question. For you folks that are using the dome lids, how did you do it, does it seal real good and if you have any pictures you could post, I'd greatly appreciate that. I'm all eyes and ears at this point.