I would think there'd be a difference between cold and hot smoked... cold smoked would change the water content, too, which could make results of testing show that it's got a longer shelf life.
Joe, I would bet that a lot of food related issues come down to what they HD tells you, not whether or not it's true.... You want to keep your doors open, you do what they say with things like mayo, shelf life of meat, etc. Truth sometimes has little to do with it. :) (really, better safe than sorry)
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)