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Smokehouses, in Colonial times, were used to preserve meat. Since our ancestors did not enjoy the modern-day technology of refrigeration, other preservation methods were needed to prevent easily spoiled foods from turning rancid. Semi-green Hardwoods or non-resinous wood was used for this purpose. 1 day of smoking would produce meat that lasted about a week. 2 days of smoking would preserve meat for 2 weeks, etc. Usually, salt and/or sugar was also employed in aiding this preservation.
Not only does smoking (and salting) reduce the moisture content in the meat, the chemical compounds in the smoke act as antibacterial, antioxidative agents that further preserved the food.
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