It depends on your smoker is built and how air tight it is, if you are going to get flare ups with nasty soot, I would say no. If it can drip and "smoke" off on the coals, I would say it should add to the flavor. If it will just drip smoke off on the, yes add to the flavor, but will make an ash mess. I would use a throw away foil pan for it to smoke off in, add water if you want to slow it down or stop it. This time of year with very low humidity having a little water in your catch pan can be an advantage.
I usually smoke my fatties in the electric smoker (I got lazy a few years back) with a pan underneath to catch the drippings then do a quick crisp of the bacon on my propane grill, so that way fat drip is not a problem for me.
I do have a charcoal smoker where I can have the charcoal and wood chunks about 3 ft below the smoking grate and I can control the air flow well. On it I can get away with the juice slow dripping feeding down into my coals and smoking off without having flare ups unless I open the lid and let more air in and allow it to flame a few seconds while checking on it if needed. I smoke everything at 225'. I suggest looking at smokingmeatforums.com. It is my goto site for anything to deal with smoking, everything and more is there. Do a search in the upper right corner for your brand of smoker. It is the major world wide smoking site based out of Prattville, OK. I am 801Driver there.
As long as it's smoking, it ain't flaming. Good luck to you.
