Jen, hello. Welcome to this place of wonders. You ask a good question, and make a brave declaration...but no need for apologies.
What is smoking? You're about to get a lot of commentary on that one. But, since you are accustomed to "grilling," you can start with that. If grilling is quick, smoking is slow. You achieve "doneness" by prolonged exposure to a low heat. If grilling is direct heat, smoking is indirect heat. And, as the name implies, it's good to have some smoke in the formula. To keep the smoke in the vicinity of that which is being smoked, you enclose the product in a chamber.
Okay, I'll dodge out of the way. But, keep on grilling. You need to do both (smoke and grill) to grow old happy.