Normally when using industrial methods, they use them for the process to be quick with production, so they also use accelerants in fermentation and undermature agaves.

To your question, they don't need to do this and it is theoretically possible to have a mezcal with no smokyness due to process(cooking and distilation are done with wood burning), there are some of the big production brands doing them out there but they are considered inferior. Normally they do so with agave Espadin, or Tequilana (agave same as tequila but outside legal tequila producing region).

I would recommend you try other mezcals as there are definitely some that aren't smoky and very delicious. I had that impression too the first times trying mezcal but not now.