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Cool, you're going to have to do a few cooks before you figure out how everything works on your set up, low and slow is a real bitch when trying to cook to a time, that's why I really like doing it overnight.
Don't bother with spritzing either, it just adds unnecessary temperature fluctuations when opening the lid for no real difference. I like to use a water pan with cider/vinegar/beer whatever, again its debatable as to if it does anything but it doubles as a drip tray and keeps everything cleaner.
Gewürzt
That’s excellent advice thanks! No pressure in terms of what time to eat. I prepped it this morning - so probably want to get it in around 10am tomorrow latest then.