If they are loaded with preservatives and added nitrates/nitrites, I would say do your best to avoid them.
If they are cuts that you season and smoke naturally I would say they are just fine. I never feel guilty about eating some ribs, chicken, or brisket I've smoked with pecan, oak or hickory on my offset. And the best thing is you can use your own rub without any (lots) sugar.
I've done salmon over apple wood once. Amazing.
I want to try pork butt and a tri-tip on the smoker soon too.
Be sure to watch out for commercial brines...they normally contain questionable stuff.