What roaster do you use? I've been contemplating getting a Behmor. Also, is your roasting setup smoky at all? Do you have to vent to the outside?
Home roasting really does seem to be the best way to control freshness. A funny aside story on that note (one which made me realize what a coffee snob I really am)-- I went to my favorite coffee shop to get the week's supply of espresso roast, and I noticed a roast date on the bin of 12/22. So I asked the counter worker if there happened to be any fresher espresso since the bin was two weeks old! He went downstairs to check, and came back up with a new large sealed bag, dated 12/29. Ah, somewhat better. But one wouldn't have to do that if one roasts their own!
I use a Gene Cafe. I looked at the Behmor, but I do a lot of chaff-heavy, dry-processed, small bean coffees which are the Behmor's weakness. The GC roaster also lets you see the roast, so you have more visual feedback. The smoke isn't too bad if you stay with City to City+ roast levels. Once you approach second crack, you get more smoke. I roast in front of my fireplace, which vents the smoke pretty well. (Not that the smoke is that bad, especially with 1/2 pound batches.)
Home roasting is the way to go. You save money, and you always have fresh coffee. I've been roasting for over two years, and haven't had any coffee older than 10 days in that time. The only bad part of home roasting is you become accustomed to fresh coffee. Only then do you fully realize that the vast majority of coffee you get in restaurants is garbage. Coffee houses are usually better, but not always. I've bought totally stale roasted coffee from a local roaster. (No dates on bag = bad sign!)
My wife and I have become coffee snobs, to the point of bringing our coffee rig when we travel by car. (Even camping, I bring the grinder.)