I like the dry snuffs a lot, although if I’m having trouble taking them, I like to use a moist snuff as a liner. A pinch of a schmalzler, or some NTSU, and then it’s no problem putting some Rooster of F&T HDT in.
I’m probably like others on here in that I enjoy a full range of snuffs. I’ve not gotten around to making a list yet, but I estimate I’m over 150 snuffs now. That being said, I usually leave the house with 5 or 6 snuffs when i go to work. And that mix usually consist of 1 each of the following: schmalzler, american, SP, Fruity or flavored, and a good menthol. I must say when i first started, I couldn’t really enjoy the bone dry snuffs. But after pushing through, I’ve come to really appreciate the scotches and they are among my favorites. I couldn’t imagine sticking with just one type though. The thing I love about snuff is all the variety.
@Pieter: Snuff suppository eh? I’m gonna have to try that! Sick minds think alike!
If any fine grind snuff I have is on the dry side, I will moisturise it carefully (except toasts). I don’t want to inhale it, I want it to stay in my nose. I always moisturise fine grind SPs, usually as soon as I open a new tin (particularly McChrystals SP which I much prefer medium moist). With coarser snuffs I take them as they are. A dry Gawith Hoggarth medium grind suits me fine, as does a wet F&T Santo Domingo. German snuffs are oily so stay moist, which is great, but I have to be careful with the unpleasant drip from these.
How do you go about re hydrating your snuff?
Snuff it, sneeze it, return to tin. 
Can’t speak for other nations but in the UK the home manufactured moister coarse snuffs are (as anyone who is familiar with the lists knows) minority offerings. Mediums are far and away more popular. According to a back copy of Tobacco eighty-per-cent of all snuff consumed in the UK is SP by J&H Wilson. Fortunately there is sufficient demand at home and overseas to justify the continued manufacture of moist here in England. Princes, Old Paris and the Original Kendal Brown by Samuel Gawith are very, very old examples, the antiquity of which is indisputable. The latter dates from 1792 and is arguably the only surviving 18th century snuff recipe to have been continuously manufactured up to and including the present day. The inimitable triumvirate of black and brown rappee and Masulipatam (much favoured by King George III’s missy) by Fribourg & Treyer were even older, but have not been available since the early 1980s. I don’t know about the progenitors of the Kendal rappees. Unlike Original Kendal Brown they certainly have not been manufactured continuously, and don’t appear on earlier lists in my possession. Every snuff I sampled in France was all natural, dark and coarse. In my experience the coarser moister snuffs are probably better for those who are heavy consumers (at least 8 grams daily). One may fairly safely attempt the three-finger pinch with a moist. However, as others here have pointed out, the aficionado - as opposed to the merely inveterate snuffer - will maintain a varied palette with dry, medium and moist on hand every day to suit the whim of the moment. All three types have their merits, and all are very welcome.
I would have thought some of the WoS recipes, particularly the SP’s, have been manufactured since the 1700’s? An interesting fact about J and H SP - I suppose the evidence is all around us as just about every newsagent seems to sell it.
I find myself using coarse and moist more and more.I started with coarse and graduated to finer grinds,but never feel satisfied,and find myself taking pinches more frequently with fine snuff. I agree with the comment abut heavy consumers,although I don’t use 8grm a day,I use quit a bit,and prefer moist snuff.
Would some of Bernard’s snuff not have been produced since the 1700s too ?
I’m much happier with the coarse, heavy, moist snuffs. I just can’t learn to use the toasts, I even have issues with some Wilsons and Toques, consistently.I keep trying and love some of them, but … The heavier snuffs make the failings in my technique less noticeable.
BradMajors - you may have a point there, I imagine some of the German makers go back a long while, not something I know much about so would be interesting if anyone can shed light on this…
If you find a snuff too dry, tip the tin into an airtight container with a wet piece of kitchen roll in a small recepticle (an not in contact with the snuff). Make sure the snuff is thinly spread out and leave for 8-12 hours or so. If the snuff is still too dry, leave longer. You now have a moister snuff. Rejuvenates dried out old snuff very well.
For me personally, the grind dictates what moisture level I want. If a snuff has a fairly course grind, I can still use it if it has lost some moisture. Berwick Brown is a classic example, and one I can use from tin fresh (after a little airing), and keep on using no matter how much it dries out. GH snuffs also have a slight grittiness which keeps them usable after the moisture level has dropped a bit. If a snuff has a texture as fine as the standard WoS grind, it has to be hydrated for me. As soon as it starts going dusty, I’ll put the opened tin or snuffbox in a tupperware box with a piece of wet paper towel overnight. This refreshes both the fluffiness and also the scent to a large extent. If a snuff is finer than the standard WoS grind, I don’t want anything to do with it at all.
I agree with the original post 100%, this was the exact same transition for me.