How does the early technique of smoking foods serve a dual preservation purpose?

The heat partially cooks the item, and smoke compounds act as preservatives

Smoking was recognized early on as an advantageous preservation method because it addressed spoilage prevention through two simultaneous mechanisms. Firstly, the heat generated during the smoking process contributed to a partial cooking of the food item, which itself is a form of initial microbial control. Secondly, and perhaps more uniquely, the chemical compounds present within the smoke—derived from smoldering wood—functioned as potent preservatives. These chemicals permeated the food, inhibiting the growth of spoilage agents, thus providing protection that went beyond simple dehydration or cooking alone. This dual action made smoking a highly valued technique for communities looking to maximize food security during lean periods.