First cook

First, an electric cooker will generally not give you a smoke ring. Not a bad thing just a fact. Smoke ring is an unnecessary thing for flavor or quality. Second, chicken need moisture and not much time in the smoker. Take it out when it is done (about 165 internal) and finish it in the oven or on the grill to get the skin crisp and dark to your liking. In my SM066, my loin back (baby back) ribs typically take around 5 1/2 hours to get done to my liking at 225 (bite-off, not fall-off the bones) with dry rub, and unlike some here, I flip them over half-way through. Just my preference. On ribs, try the classic "toothpick test" - if a toothpick goes through the meaty part with little/no resistance, they are done.  If you pick them up with tongs, they should hold together rather than fall apart. Keep experimenting - experience is everything! Good luck and report back!

PS - the initial hour will produce the white smoke on a SM-066 as it heats up on high. I've never had any problem with that process unless I am cooking less that a few hours (like fish), where i use a very low start temp.

Chicken likely cooked too long.  Ribs not long enough.  Season your smoker with a pork butt. Cooking with one of these is different than what you are used to.  Take notes and search the forum.  There is a learning curve but once you get there it produces amazing product.