With pork I can understand it. It's a pretty forgiving meat & there's crackling to deal with which needs hot dry air for it to crackle.
On the whole - yeah. I'm a low & slow guy now. I'd never do a 1½ hour roast these days. It's always 5+ hours at about 120⁰C. Lamb leg was the game changer for me - so juicy & fall apart tender. Beef roasts are equally amazing.
Once you've worked out how to keep your BBQ (or oven) that low consistenly, it's much better. It just needs a bit of forethought & planning. It's mostly handsoff - just occasionally checking the temp.
