You're right on!
In the purest sense, yes I know theres much more to it but for the questions at hand, Smoking is simply indirect cooking at very low temperatures with the addition of smoke for flavor. Therefore to follow a smoking recipe on you gasser, you're right, indirect is the way to go. Just make sure your temps match. Some gas grills, particularly the less expensive ones have difficulty holding low temps. On gas, if you want the flavor in your food of smoked, you must add wood, whereas some guys use their smokers just with lump and very little wood. So give it a shot, make yourself a foil wood pouch, add a drip/water pan (helps maintain temp and eliminate flareups) and get er' low and cook er' slow.