Don't forget cumin! Cumin imparts an earthy smoky flavor.
One of my favorite store bought salsas is Trader Joe's Double Roasted Salsa. If I were stranded on a desert island, an endless supply of this would be one of my must-haves. It uses double roasted anaheim peppers and cumin to achieve it's amazing flavor.
Here's the ingredient list:
Tomatoes, water, double roasted anaheim peppers, onions, cilantro, cider vinegar, jalapenos, lime juice, sea salt, garlic, cumin, black pepper.
I haven't tried my hand at duplicating this, but I bet it'd be fun to try. Double roasting a pepper consists of fire roasting it, peeling, and fire roasting again.
If you do experiment with fire roasting tomatoes as Joe has suggested, save yourself some trouble and use Roma tomatoes. If you try using regular slicing tomatoes they'll just disintgrate. Roma's are sturdy, and taste great.
Regarding your equipment, I don't think you need a smoker for salsa. I've never had a salsa that had anything smoked in it that I'm aware of. The smoky flavor has always come from either peppers or tomatoes being fire roasted. You can fire roast things on your charcoal grill, but you can do it even simpler with your broiler, or even simplest directly on a gas stove burner. I would avoid the liquid smoke until you've tried a salsa with fire roasted chilis and/or tomatoes, chances are you won't need it.