Pork Roast the WeberFlavor Question

OK, yesterday I fired up the Weber and cooked a small 3lb pork roast. Same technique and briquettes I've used countless times. No hickory/smoke/aromas...just standard Kingsford. But something is different. The meat has a pleasant and mild smoked flavor that was enticing. The only real difference this time is the roast was sourced from a meat processor in rural Indiana. Could this in some strange way account for the essence of smoke flavor? The roast was exceptionally moist and tender which I'm sure was due to the animal not being raised industrially and actually having some fat on /in it. But, the smoke flavors have me curious.
Whatcha think.
Bill

[Robin Garr]

Hmm, no takers on this one, eh? Bill, I don't know either!

Since we've switched over to locavore meats, though, I've become aware that there are often texture differences as well as the expected flavor differences. I think you've got to be on the right track about the more natural meat having the porky equivalent of marbling, which in some way takes up smoke flavor from the well-started briquettes. They were wood, after all, and in concentration, there's gotta be a little natural woodsmoke flavor coming off there.

Just a thought: fat is a flavor carrier/enhancer. Perhaps - while there was no more smoke than previously - the increased fat content both absorbed some of the smoke characteristics and carried them to your taste!