From my perspective it is common knowledge that these factors are important. Now at the CBJ class they teach the jugdes not to score based on these factors, but if they weren't relevant cooks wouldn't make artificial smoke rings and putting greens to begin with.
The point is attention to detail is paramount to success in this game, even if they are details that judges are taught to not may pay attention to. If it makes your meat look good, do it!
As far a judges knowing if they are scoring different than the rest of the table, it is at the reps' discretion to discuss with the judge and let them know. I know some reps are better than others at this. Do I wish more could be done so judges could get statistical feedback of their scoring patterns? You bet.