Thanks, @karam that’s what I was thinking but you expressed it so much more precisely.
One question—it seems standard practice here to dry down Virginia to almost at the edge of crispy. But I’m doing that, don’t the oils evaporate off and flavor is lost? Wouldn’t packing looser and smoking slower effectively keep the smoke dry enough instead?
Some volatile additives (read, toppings, casings) may lose a bit of punch by their smaller molecules evaporating, but oils don't evaporate due to their chemical structure. They can be both carried, aerosolised, and vaporised. Also don't forget that combustion produces water.