I cook NP pies in my modified Weber grill (two stones+side firebricks, and firebox door). Obtaining 800-1000 degrees is easy and fast. Creating a lot of smoke is also easy (but not preferable), and there have been plenty of times I've cooked pies in under 90 seconds that had so much smoke flavor, it was practically inedible. You can certainly impart smoke into an NP pie, even at short cook times, and you can overdo it, underdo it, or get it just right. YMMV, but I think a pleasant and desirable smoke flavor is distinct from charring (which is also pleasant and desirable) and does require the exposure to a wood combustion source. Even if there is no visible smoke, the combustion of wood matter is still producing smoke compounds, and some of it, if only a tiny bit, is making its way into the cheese, gluten proteins, and even toppings, in 90 seconds.