You are probably right - a rocket stove would be too hot to smoke meat.
Unless you only burned little sticks in it, and slowly.
I dunno, just thinking out loud.
From reading your cooking posts, I readily admit that you would be better at it than I - and a great one to have in the bunker (except for your odd dog.)
I am a scientist, a mathematician, and an engineer - by definition, I am a lousy cook. For example, I LIKE army chow. Better than what I produce.
As for telling people that they will share - sheez, that line is funny.
Not that I would ever do it.
I also have an engineering background. Did AF, DOD contract, and telecom, in that order for most of my adult life. I build a good, solid network.
As an engineer, I would tell you to keep the temp (for beef) near 140F to dry 1/4" strips after salting for 12 hours in a brine that you can float a raw egg in. Use enough slightly wet wood to create a thick cloud of smoke. However you get to those conditions is up to your engineering mind.
As far as science goes... (most) dangerous bacteria require several conditions to thrive. take away any of them and they don't do well.
Water is #1. Salt, drying, and smoke help with that.
Temperature is #2. If you keep the meat at or above 140F, bacteria won't grow while you dry/smoke it. Keeping it frozen works well, too, but that's your engineering problem. ;)
/johnny