To get water to boil under vacuum at room temperature, you would need a decent vacuum.
A food saver or other consumer vacuum sealers are not likely to pull such a vacuum. A ‘food saver’ for instance will perhaps pull to around 24 mmHG, which would result in a boiling point of water of 140o F.
See here:
https://www.engineersedge.com/h2o_boil_pressure.htm
However, under vacuum, the vapor pressure will change and you could end up with an increase of what amounts to evaporation / sublimation of some compounds that include water, terpenes, etc. That is one potential disadvantage. The primary advantage is the removal of oxygen and the reducing long-term oxidation.
As far as moisture levels when freezing, I personally do not have any data or experience … as I don’t generally freeze product. My expectation, if I were to freeze a product that will later be smoked, I’d freeze it at whatever moisture levels you are familiar with, after having cured at room temperature for a number of months, without applying a vacuum.
It is generally true that lower moisture means lower water activity which means longer storage life and lower potential for it molding/going rancid. It is not clear to me if there are any botulism risks for low oxygen storage (that could be one reason to consider going very dry).
Although, personally, I wouldn’t overly dry the product unless you are planning on storing it for an unusual number of years. I have some product that is 3+ years stored at room temperature and it’s still fine enough, perhaps a bit oxidized, by having a proper cure and storage container (even have run some lab tests against it).
Also, rather than vacuum sealing, you might want to consider purging a quality vapor barrier bag with an inert gas … if that were an option.