So I cured 9 bellies using the same pops recipe I always have. Started smoking them 22 hours ago in the smoker and a while I know some of my unit gets more smoke then others I have some that have that great color I look for and some of them have a grey color to the top. It mostly happened if there was any moisture that came to it. It was pretty cold and windy last night and average temp was between 60-100 degrees and these all came on the side that tends to have less heat in the wind. Is the bacon still good? I moved them around to get them in a warmer, smokier area. Any ideas?