Hey Tommy,
I did lid down and was on low for most of the cook (after the first 15 mins on high). For probably the last 45 mins or so, I did kick it more towards medium-low just to speed things up a bit.
I think we were around 45-50 here on Sunday. Maybe a bit of a breeze, but nothing crazy.
Unexpectedly long cook time aside, it turned out incredible. It broke apart into 3 chunks on its own just trying to get it out of the basket and then after we let it rest wrapped up, we barely had to pull at it with a fork to shred it.
We had pulled pork sliders from it Mon night and then Tues I threw some in a pan and “braised” it with a little beer and garlic for a makeshift version of carnitas tacos. Both meals were delicious!