Since you suspect the flavor came from the scorched hops I would look that direction, and smoked hops - maybe even slightly charred hops on smoker or in oven - would be the way I'd go.
If the flavor really came from scorching I think you got really lucky. Every scorched beer I have ever tasted, (and have unfortunately tasted a few either from electric elements in BK, or from scorched malt in MT and from actual scorched wort from direct fire kettle), have all tasted more like the smoke you'd get from a cross between and ash tray and a tail pipe rather than pleasant wood smoke.
I've never smoked hops before, but I have heard of people who have done it. Now I'm excited to try it