jabbur, I can't tell you anything about those smokeless grills, but I'd be suspicious. However, I can tell you that a good grill pan will give some of that smoky flavor you are looking for. However, there are non-stick grill pans out there, and you do NOT want one of those! You do not want to heat these up super hot, since it is dangerous to use teflon at high temperatures; there may be some of the non-teflon NS pans out there, but CI would be best. The one I have now is enameled CI, but it does the same as the uncoated one I had way back, and doesn't rust. If used all the time, this wouldn't matter, but I don't use it that often.
You would NOT want to use one of these if you don't have a strong, externally vented range hood, as it produces a LOT OF SMOKE! This is what gives the smoky flavor, you are probably looking for. You just have to heat it for several minutes, and keep it on high. The grease drips into the creases, and vaporizes. However, I never use this for cooking steaks or chops - I want the fond from a regular pan, to make a sauce. But I use this for cooking things to use as ingredients, cut up in things like tacos, or soups. And I use it, over lower temps, to grill tomatillos in the off-season, when I get some from the Mexican market. Maybe some veggies could be grilled, brushing with some oil, to give some smoke.
Here's the pan I have - 8" square on the bottom (probably listed as 10"!).
Cuisinart grill pan by
pepperhead212, on Flickr