There's more than one variable in play here.
Good tobacco (not just "I like Big Macs, so McDonalds is a Good place to eat") is like wine.
First, it wants to age enough (a flexible concept that attentive experience starts dialing-in as you go along).
Then, it wants to "breathe" for a while to settle down. Just-opened tobacco can taste maddeningly all-over-the-place at first, from one day to the next. But a week or two in the jar, and it's consistent from then on.
People, IMO, dry tobacco because they lack either the patience or the "touch" in packing to smoke it at tin-moisture levels (which, while they can be just totally wrong, period, are generally about right) for maximum flavor intensity.
The reason why Good (see above) tobacco's tinned at around 10-13% RH is because it needs that moisture to age properly -- i.e., to ripen the optimum taste it can deliver. Drying it before smoking it is deliberately evaporating-away much of the great taste components that make it what it can be at its best.
Drier tobacco is easier to light, and easier to manage. The waits necessary between re-lights (while the humidity that the smoldering above it generates in the tobacco below it) are shorter. It's probably more forgiving of miscalculations in packing.
Granted, with McDucks/Booger King-level tobacs, it probably doesn't matter. But with stuff that could be better, it's a sad waste.
IMO.
:face:
CURMUDGEON