I have had the thought in the back of my mind that a full smoker produced better Q. However, I was thinking that it had something to do with the amount of smoke that the meat was exposed to, and never thought about humidity. With that said, I have been very happy with the results of wrapping my butts, ribs, and brisket to finish.
On another note, we will be cooking at the Pigs and Peaches contest. Why don't you stop by for a beer?
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC