BBQing is basically cooking food over low indirect heat, so the method you described will work well if you set the burner as low as it will go. I have a smaller smoker, 25# class, and I get pretty good results by setting it to 200 degrees and allowing the meat to slowly smoke/cook for at least 6-8 hours.The other fellas are probably referring to "cold smoking", which is kinda tough to do in the close confines of a backyard bbq grill, you'd need to monitor the meat carefully. Pork shoulder hams are an easy meat to smoke, in a grill I'd put them on the warming rack if space allows. Beef brisket can be very succulent after slow smoking and makes wonderful pulled bbq sammiches. Thick cut pork chops work well, but pork tenderloins tend to dry out even when injection marinated unless slightly undercooked and then carefully finished in your oven where the conditions are easier to control. Speaking of your oven, if your range hood exhausts to the outside and has a good strong fan you can smoke foods in the oven. After soaking your chips wrap them in several layers of aluminum foil and poke a few holes in the packet with a toothpick or bamboo skewer. I like to use pot pie pans covered with foil with only one toothpick sized hole punched in it, be sure to soak your chips well before use. For a gorgeous color and interesting flavor try adding a couple of bags of black tea such as Lipton to the chips, remove the tea from the bags first. The smoked duck at Chinese restaurants has usually been smoked this way.