For smoking/cooking cured meats such as meat sticks, summer sausage, etc...I typically start them at 100° for an hour, then gradually increase the temp until the internal temp on the meat is 150-152. My question is, what would be the ideal humidity in the smoker? I like the summer sausage to be moist when I eat it...but not wet and not dry like salami...just middle of the road. Also, I have the ability to change the humidity regardless of the temperature...should I start with a lower humidity like less than 10% and then increase it as I turn up the temp? what would be the maximum desired humidity in the smoker/oven? I am using a proofing oven and can control the temp and humidity independently.