I've seen recipes that read just like this, "no smoke for the first X hours", this seems to be for electric/gas smokers. My smoker is a stick burner. Why is it important to have no smoke at first? What's pellicle?
Try to avoid those spikes over 180˚.
The color will get there. It takes longer than 2 hours.
The first hour should be with no smoke, unless you already had pellicle on the surface, and pretty dry.
Then after about 3, 4, or 5 hours the color will start, getting more color after that.
I think I always have mine in for between 7 hours & 11 hours.
If you get the smoker over 180˚ or more for too long, you'll render too much fat out.
It would still be tasty, but might get too chewy.