Yes you can use it to smoke meats. Some things you will need to be extra careful with. If you are looking to make sausages, jerky, smoked fish you will be fine. Any type of cured meat (using prague cure #1, Morton's tender quick, etc.) would be fine.
chicken parts or a spatchcocked chicken should be fine, a whole chicken would be pushing the safety levels.
General rule of thumb is the meat needs to get from an internal temp of 40°f (4.5°c)-140°f(60°c) in 4 hours or less. Any more than that and you are at risk of bacteria contaminating the meat. This general safety rule applies to meats that have been ground or cut. into. Whole muscle meats that haven't been cut into or prodded, poked, etc.. can take more time as any bacteria only resides on the surface of the meat.