I'm curious about this would work. The way I see it, there are actually 3 sources of smoke from a typical "smoker" bbq:
1. Smoke from the burnoff of the fuel source,
2. Smoke from the wood chips or other source of "smoke"
3. Smoke from the juices of the meat dripping onto the fuel source, or otherwise getting above the "flash point" where it catches on fire.
A typical/traditional smoker uses a flame to cause the wood chips to smoke, but is actually a very low temperature of the meat (at 220 deg F or so). If you have a natural gas smoker, there is almost no smoke from the gas. If you use wood pellets, there will be some smoke from the fuel source.
Since the meat is cooked at 220 deg F, not that much smoke comes from the actual meat. In a water smoker, the grease generally drips onto the water so there is no direct contact to the heat source.
That means in a traditional smoker, the smoke is almost all generated from the wood chips, and is indeed the way that the meat gets its natural barbecue flavor.
But, if you are talking about non-traditional smokers, like just a charcol grill, there is always going to be some smoke that is put out, that gives the meat its flavor. It isn't the heat itself giving the flavor to the meat.
The closest thing I could find to a "smokeless" grill that gives you natural flavor would be the Solo stove:
https://www.solostove.com/campfire-gear-kit/
That thing, from what I hear, gives off minimal smoke.
Otherwise, there is "artificial" smoke which is basically just smoke flavoring you can add to the meat.