How does humidity affect cook times/temps?

We took a family trip to Houston last week to visit one of Mrs. Beerbq's co-workers that lives down there, and now we're seriously considering moving. The cost of living up in CT is way higher than down there, and you can get so much more house for the $$ in the Houston area. There's also a hell of a lot more BBQ joints down there than up here, and I told her if we're moving I will need a new (bigger) pit :biggrin: . Maybe a Klose or Gator Pit?

Anyway, my question is about humidity and how it affects the cooking. I was outside in early afternoon down there, just watching my daughter play on the playground for ten minutes, and I was sweating like a pig!:shock: It doesn't get like that up north very often, especially not everyday. Will the meat be naturally moist from the humidity, like I was? :roll: :wink:

Thanks for any suggestions.

thirdeye said:

Having spent time in both Texas and Missouri, your barbecue could receive additional moisture depending on how much of your sweat was dripping on the meats.

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I figure I could also reduce the amount of salt in my rub as well...:icon_sick

ipls3355 said:

It does require 20% more beer to Q in high humidity

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I was thinking more like 30 - 40% more, at least until my body adjusts to the climate.... which I hear could take a couple of years. I may have to join the AA forum soon...:wink:

Norcoredneck said:

But is the beer cheaper?

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I usually brew my own, but I did take a liking to Shiner Bock while I was down there, and that was priced about average...