Humidity levels in Smokers

This almost sounds like a scientific approach to an art?

My guess is that the jerky makers would like zero relative humidity,while the fresh fish people would like 100% saturated as steam.

The large cut of mammal people would settle for normal atmospheric ,as their moisture comes from internal and they are trying to achieve a heavy bark.

Now with ribs and smaller cuts of fowl,it would vary completely with the distance to heat ,the amount of it, and the touch of the artist.

I'm sure some of our esteemed fellows will give this more thought and give a much more quantitative reply,but I just try to cook it without always knowing the why.

In a water cooker the water is a heat sink and deflector, as a byproduct it does add moisture to the cooker. If a piece of meat is dry or not still has more to do with the cooking process and the piece of meat your cooking. In a offset many use water as a heat sink to stablize pit temps.
It would be interesting to hear your findings, please let us know your observations.
Jim