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I'm still a rookie smoker. I've smoked about 3 baby ribs so far in my offset using applewood and rub and they've turned out great. I'm noticing throughout the meat it's pink and not white. The meat is at temp when it's done. I notice alot of guys I see have the smoke ring and then white meat...

I have a chargriller smokin' champ and was looking at a few mods to do to get better/even temp control in the CC. I'm looking at installing tuning plates. I was also looking at extending the stack about 18 inches. My question is if tuning plates are installed is it pointless to extend the stack?