Has anyone modified this to workn on a smoker?

Actually with virtually all meats, fish, foul etc there is a "great deal " of many spices that are put on the product prior to smoking, some going before and setting in a refrigerator 12 hrs prior to smoking with even more spices being added, although not many recipes do that.

I would think that the searing would inhibit any kind of smoke penetration in to the meat.

Well the recipe is gone and my memory is too, but I think I was referring to a recipe for coffee crusted Beef Ribs, in which the ribs were seared first then smoked for y hrs. In my mind, you should smoke the ribs first then Sear otherwise you are not getting the full benefit of the long, low temp (225) smoke.

Modified what?