I think the key was the amount of time... More time means more smoke. I don't know what type of setup you were using, but I'm assuming it was a covered unit, if that much smoke got to the meat.
Regardless... Stay away from direct heat if you want more smoke flavor.
I'm with Kate... I Like Smoke!!!
Mesquite can be pretty powerful stuff.
I use a covered Brinkmann Smokin' Grill.
The meat ends up being about two feet above the coals.
I soak my wood in water for at least a half hour before I light the briquettes or lump charcoal.
I like hickory for beef, oak for pork and skungie, rotten, moldy alder for salmon.
My rule of thumb for barbequeing is the slower the better... More time means more smoke flavor in the meat.
I keep a water bottle sprayer handy, in case my wood chunks ignite, 'cause once ignited, there is less smoke...but once in a while, depending on how someone wants their meat, I'll let them ignite just to superheat the cooking chamber enough to get the desired finish for someone who likes their meat less pink.
On this unit I have, it can easily take up to an hour to barbeque a nice fat ribeye...