Smoked meats are preserved by three things. First the salts, second the degree to which they have been dehydrated and third the antibacterial properties of the smoke and soot itself.
Nitrites and Nitrates can be added to prevent botulism and keep meat red. Remember that what we do is Barbecue, Smoking for preservation is actually even lower temps and draws out more moisture, and is usually followed by an air curing/drying stage.
Spicewine Custom Medium Large (Thank You Sawdustguy)
Primo Oval (and BBQ Guru for when I need a nap)
ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage)
Meco Aussie Walk-About (AKA the princess grill)
Klose 20x30 Smoker (sold)
Thermos Square Grill (abandoned at Giants stadium)
Kenmore/Charbroil Gasser got dragged to the curb