You're right about vacuum sealing and freezing smoked meats to allow the smoke to further permeate them. I've noticed for awhile that smoked meats just in Ziploc bags taste even more smoky 2-3 days later. I just smoked a beef brisket and even after letting it rest I tasted almost no smoke flavor. But 2 days later after being enclosed in a Ziploc bag as I just described it was there and just the amount of smoke I had wanted.
However, cold smoking meat for a couple of hours and then hot smoking them is not a technique I've heard of before. Not sure that I feel the need to try it because what I'm already doing works extremely well.