The Wet and the Smoky: How Humidity Affects Your BBQ

Humidity can have a significant impact on smoking meat, especially when it comes to the formation of the bark on the surface of the meat. The bark is a layer of flavorful, caramelized crust that forms on the surface of the meat during smoking. It is responsible for the smoky flavor and texture that is characteristic of good barbecue.

When the humidity is high, the moisture in the air can interfere with the formation of the bark. The moisture can create a barrier that prevents the smoke from adhering to the meat and inhibits the formation of the crust. As a result, the meat may have a less pronounced smoky flavor and a softer texture.

On the other hand, if the humidity is too low, the meat may dry out too quickly and become tough and chewy. This is because the dry air can draw moisture out of the meat too rapidly, leaving it dry and overcooked.

To achieve the best results when smoking meat, it is important to monitor the humidity levels and adjust the cooking conditions accordingly. In general, a relative humidity level of around 60-70% is optimal for smoking meat. This can be achieved by using a smoker with a built-in humidifier or by placing a pan of water in the smoker to increase the moisture content of the air.

In addition, it is also important to take into account the temperature and the duration of the smoking process. These factors can also have an impact on the formation of the bark and the overall texture and flavor of the meat. By paying attention to these variables, it is possible to achieve perfectly smoked meat every time, regardless of the weather conditions.