Ive read that dry meat absorbs more smoke however ive also read that moist meat absorbs more smoke
Which side of the fence do you all sit on?
IMO, smoke adhering to water on the surface of meat, combines to form a substance similar to "acid rain".. A lousy tasting coating that tingles when it comes in contact with your tongue... The smoke can't penetrate the meat, because it has combined with the water..
Forming a pellicle, on the surface of the meat, is an age old step when smoking meats...
Cold smoking also allows for better smoke penetration...
this is a great article on the subject but in short smoke sticks to wet better then dry but if you wanna get all sciencey then this one is for you
At Low and Slow temps, water pans and spritzing just add time to the cook. There is a benefit to moisture smoking hot, 300+. Experiment. One mans Acid Rain, accurate description Dave , is another's Smoky Goodness...JJ
Not exactly...Smoke is Smoke. The components are always there but how clean it burns, TBS or billowy White, determines the Amount of nasty stuff like Creosote. Perfect example, A-MAZE-N Pellets. Burning properly they put out a sweet TBS...BUT...Fire a Butt in 30°F weather with water in the MES40 pan and spritzing, and you have Creosote, and a brown stream of other not so tasty components running down the cold glass window and out on to your patio.There is no right or wrong here just peoples sensitivity to the taste smoke imparts to wet and dry meat. The Type of wood and whether it's Green or well Seasoned has an impact as well. I spent a summer training in Arlington TX. Hit a Q joint that smoked brisket on nothing but Mesquite. l thought it was amazing and when my wife flew out for a couple of days, l told her she had to try the brisket. Shortly after walking in she complained of a tickle in her throat just breathing the air. She took one bite of the beef and spit the meat out, insisting l had lost my mind to brag on that nasty tasting food...JJ