Recipes for smoked meat are usually mostly about the preparation and then a note about target temperatures. These things will not change; the air will just be heated differently.
With grilling there is quite a bit of difference between charcoal and other heaters. Flavor and the fact that charcoal can get much hotter are the two big differences. Neither of these are important for smoking, in my opinion. You don't want it to get hot at all and any flavor the charcoal might have provided is wholly eclipsed by the flavor of the smoke itself.
One advantage of charcoal smokers is that they are cheaper and you can smoke much larger quantities of meat- you just need a big enough barrel to hold it all.
You can use your recipes as is- you just won't have to check your fire all the time to maintain your target temps.