Sounds like you wife isn't worried about the pink smoke ring its the pink meat in the center of the meat so in other words she likes the meat to be done med/well or something around there. Well if you are smoking ribs, pork butts for pulled pork, brisket, chicken, meatloaf I could go on and on you won't have to worry about that at all because those meats are taken to a higher internal temp and there isn't any pinkness left in the meat except for any smoke ring you may have. When you are doing pulled pork or brisket you are taking the internal temp to around 195-205 depending on if you are pulling or slicing the meat so there is not chance there will be any pink. The kinds of meat you will have to watch out for would be if you are making any kind of roast such has a prime rib or roast beef for slicing, lamb, wild game. These cuts are usually taken to a lower internal temp say around 130-140 to keep them pink in the center. If you can't get your wife to eat it pink then you just take it to a little higher internal temp and the pink will be gone. What ever you guys like is what you should do. Just because I don't want a prime rib that isn't pink in the middle doesn't meat that you can't make yours so it isn't pink. Start her out with some ribs, pork butts for pulled pork and brisket and ease her into loved smoked meat as those meats won't have any pink in them. Good luck.