I've had real smoked hamburger (cold smoked for a while then grilled). I've had grilled burgers. I've had Traeger "smoked" burgers. Literally no difference from a grilled burger, because that's all the Traeger is doing. If you grill a burger for 5 minutes with the lid open there's no time to absorb any smoke, no time for the chemical processes that take place during smoking to take place.

The only reason I could see it being nice is temp control, but maybe that's because I don't know how the temp control on a Traeger works. Does it accurately regulate the temp at the point of cooking?