stupid question from a newbie

[tsuri]

So I'm reading the definition of curing on the Bradley website. http://www.bradleysmoker.com/food-smoking-terminology/curing/
They say "This is the preliminary treatment of the food before smoking begins". 
Does this mean that I need to cure all my food before I smoke it?  I simply want to use the smoker to make wings, ribs and briskets.  I just thought I'd have to apply a rub and stick in the box (I know there's a bit more, but to put it simply). 
Is curing used more for things like salami's? 
thanks for your patience with my questions.

[GusRobin]

more for things like jerky, salami, etc. Chicken, briskets, wings, fresh sausage, don't need it. Mostly things that you are going to cook at very low temp.

[Habanero Smoker]

Most of your cooking in the Bradley will be using barbeque temperatures; temperatures greater then 200°F. If you are smoking/cooking whole muscle meat at 200°F or higher, you don't have to use a cure. For ground meat, and some sources include chicken, you cabinet temperature should be at least 225°F.

[Grouperman941]

and BACON!