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From what I have experienced and read, when fat burns on a solid surface at a lower temp than an actual flame, it’s sticky and mucky and may produce a burnt smell profile. When fat hits hot flames it produces a white smoke that actually enhances the taste of the meat. Many offset pit masters are tossing their soft fat scraps into their pits to achieve this effect. It’s sort like the taste of burnt scraps on a griddle vs the flame taste of a burger done on open flame. The open flame flavor is achieved by fat drippings hitting the open hot flames. This works especially well when doing rotisserie chickens and turkeys on the kk. Try my Weber perforated pan technique - it prevents flareups while allowing the rendered fat to hit the hot flames which produces a beautiful white/blue smoke that really enhances the flavor of the meat.