Ribs in 20 degree weather and 6500 ft elevation

First time cooking heritage pork and also my first time cooking ribs at 20 degrees outside on the kamado. Solid bite-through, good flavor. Too much gray in a few spots, but nothing much to complain about given the circumstances. Was wondering if anyone else has experienced extreme vapor that was yellow in color. Probably pissed off a lot of neighbors so i would like to avoid it in the future. Dissipated quickly after i closed the vents, but there was so much that i grabbed the fire extinguisher before opening the lid.