*Fat drip smoke makes meat more delicious*
Well in that case, never mind, right?
This was discussed already. Google a phrase like "cancer grilling meat" to read more.
What you'll find is people have asked questions--sorry, no direct "proof" exists of causation--because it's EASY to test what happens to animal fat when it burns (which is very different than merely cooking it) The chemical structure is quite different, and it's why white smoke=bad, blue smoke=good.
There's also no direct proof smoking tobacco causes cancer, but no one says it's a good idea anymore.