So it sounds like I should be able to bake in the gas grill no differently than I would the oven. Is that true.
There is more direct heat on a grill. You'll toast the bottom, unless you insulate it somehow. Which then begs the question, why grill?
If you ever have the chance to meet Mr. B PLEASE don't say I said this but I don't like the food he smokes. The meat is tender but the skin is always really tough. What's up with that? Why does that happen?
Not enough moisture/too much dry heat. Thus the wrapping with foil.
Smoke is a flavoring (and a preservative, but not many people use it that way anymore).
True pit BBQ is done in an earth pit. Fire on one side with a huge pot of menudo over it. A whole goat on the other side. Cover the pit and leave the whole thing for a day. The menudo cooks, steams the meat, retards the flames, and the smoke flavors everything. Mmm....