Presentation out of CS160 Smoker

You're not going to produce a smoke ring with an electric oven. Some owners say they'll get a hint of SR adding a few charcoal briquettes to the wood box.

As for grey meat, are you referring to outer or inner color? What type of wood are you using? When smoking ribs in the Amerique, the outer color is mahogany brown. If you're looking to give the outside a more traditional appearance, try painting them with sauce during the last 30 minutes.

Hope that helps you.

Like Max says.What kinda rub you using and how high a temp.Depending on your load,are you opening the door and dumping some moisture-so you aren't steaming the ribs?

Thanks Tom and Max! I'm using a rub with paprika, brown sugar in equal amounts, then salt and pepper, little dried mustard and cayenne.

I have gone all over the board with temps, from 225 to 190.

Wood has been apple or hickory chunks.

Tom, I think you hit it with your last post. Opening the door gives off a lot of steam. And that is what I think the meat looks like when it's done. Steamed. I didn't buy the power vent for the smoker. Is it possible that there is not enough air being drawn through the machine and therefore not carrying away the excess moisture?

One other thought...how many racks do you usually smoker per load? The more racks per load, the more steam produced. Dumping steam more frequently might help you.

And finally, any chance you're using enhanced ribs? They will further contribute steam. All in all, too much steam will hinder natural caramelization...which is probably producing the greyish appearance.