Wind is the biggest factor in outdoor cooking problems. Pure old cold temperatures can be easily compensated for via damper adjustments, fuel additions, etc. (uninsulated pellet smokers just burn more pellets, e.g.) but wind has a huge impact regardless of the ambient temperature. It'll cool things down or even heat them up if it comes from the right direction and stokes the fire. Or, if you've got a gas-fired smoker like my old Masterbuilt (gave that away) it can even blow the fire out. In competitions, I've cooked in the rain and cold plenty often with no problems, but wind gives me the heebie-jeebies and is often the root cause of inconsistent results.
To the greatest extent you can, get out of the wind. The "lee side" of the house or near a fence that blocks direct wind can be helpful. On a few occasions I've used a sheet of plywood propped up very securely and just far enough away from the smoker so that the radiant heat doesn't affect it. On some cookers (depends on design) a sheet of heavy duty foil wrapped around the bottom will help.
As to the PBC specifically, the vent at the bottom and the holes for the rods are the air control system. I've never had a problem with cold or wind with mine (yet?) but the angle the wind is coming from is going to be the biggest factor. Placement so that direct blasts don't hit those openings straight-on will help along with as much general wind blockage as you can get should do the trick.
