Not really the same as properly briming meat though (a fairly large part of smoke curing meats) That takes a few days in and of itself before you begin to smoke.I do a butterflied leg of lamb. Deboned and on the grill. No smoe and a fairly fast cook to medium rare.
The marinade is OK for a soak ( maple syrup, Canadian rye whiskey, etc)
but with a marinade syringe, shoot the meat full of it = dramatic improvement.