OKay, an unmodded SnP. Can you get it out of the wind? Make some sort of windbreak as one suggested?
If not, tunr the firebox strainght INTO the wind, with your chimney/exhaust stack downwind. This will minimize your profile and reduce the heat takeaway by the wind.
Pile on the fule (charcoal, wood) heavily onto the bottom of the two grates in your firebox. When you do this, make sure the small space underneath it is clear of ash. If it is not, take a metal spatula and scoop it out carefully into a metal bucket or can. Then, pile about another dozen briquettes on the top grate if you left it inside the firebox. If you did not, then do not worry about it.
Keep the firebox vents wide open and their side-door closed during big gusts. Don't be shy about opening it during lulls to keep your fire going.
With an unmodded SNP you are going to get big fluctuations in temp, but at this point you need HEAT to cook your meat. Do not be afraid of big spikes, the wind is carrying a lot of heat away and they are nothing more than temporary. It's not as if you are roasting your brisky at 400F for 12 hrs
DO NOT opne the smoking chamber lid for at least two hours. There is nothing going on you need to see except cooking and you do not need to dump heat to peek at that. After 2 hrs, then temp the meat.
Keep your firebox well loaded with fuel. You are fighting wind, keep your ammo up!
Good luck for now and keep us posted.