slow down a sec here. because what you are wanting to talk about is a VERY VERY broad subject.
https://en.wikipedia.org/wiki/Smoking_(cooking)
the smoke process you described above is called "cold smoking". you use cold smoke to basically impart flavor (because it should never reach above 100deg F) and not as an actual preservation technique. a lot of folks use this technique on cheese and fish.
now the other thing that you talked about above was preserving meat for long term storage. there are several methods for this and you will have to have 1 of if not all three of the following. cure #1, Cure#2 and curing salt (mortons tender quick). please keep in mind that these 3 things are completely different and cannot be substituted for the other.
https://en.wikipedia.org/wiki/Curing_saltthe 3 basic meat preservation techniques are
1. dehydration - think jerkey
2. canning - canned meats like tuna, chicken etc
3. charcuterie - think summer sausage, pepperoni etc
so where would you like to start?