I'm questioning the flavor. A smoked piece of meat gets its flavor from, well the smoke and also from the wood used. In a smoker the smoke carries the flavor of the burn, being charcoal. You typically don't use just the wood but rather water soaked wood placed on the hot coals. To use propane you are relying very heavily on the wood to flavor the meat.
Now to the average person, it will probably pass. But to any fan of smoked meats they will (and possibly even you yourself) expect a certain thing from smoked meat that will be lacking under a gas grill setup.
By all means try it, wood and foil pans are dirt cheap. I'm curious, just unsure.
