smoking pork belly for bacon

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Flavor is the same. Some folks hang so there are no grate lines/marks on the bacon.
Doesn't matter... Maybe flip it a few times if doing on the grate...

Hopefully you cured the belly first before smoking ?
Preferred for me is hanging in my smokehouse because i can control the temps and smoke, the product ends up with the perfect smoke, color and IT. When I can’t hang in the smokehouse because of weather I have no problem smoking in the pellet machine, but end product isn’t as good, but still good enough.
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Hanging is the best way, but it pretty much comes out the same on the grate.

As far as grate marks mentioned, you won't really notice them once the bacon is sliced.
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