Help smoking hams and bacon

Hi, I have 4 hams, each are 25 pounds. I also have bacon, don't know how big the pieces are but they are the bellies from the same 2 pigs that the hams came from. How long should they smoke and how low should I keep my temps? I already have the kettle grill set up and hooked to the cabinet, my buddy has some hickory and apple wood he cut himself. I plan to drill a hole to accept a thermometer about half way up the cabinet. Any advice appreciated as I am a rank novice. Thanks.

Well, I got the hams and bacon smoked.  Used mostly apple wood and a little hickory.  Smoked cold for a little over one day.  Fire was in a little kettle grill attached to my smoker with 4 inch dryer vent pipe.  My buddy built a smudge fire with big chunks on it.  Lots of thick white smoke, which seemed bad to me.  I have never smoked meat before but when I burn wood in my stove thick white smoke means creosote.  Creosote is not yummy.  I dismantled his fire and built a real small hot one by splitting the wood into little sticks about 1/2" thick.  Thin blue smoke came out, that was more like it.  Had to check the fire about every 15 minutes.  Smoke flavor came out great!  Yes, nitrite was used in the cure.  I didn't do the curing, a friend did.  I think he may have used too much salt 'cause the meat is way too salty.  I will have to soak it for a day or two to use it I think.  I will get the cure recipe my friend used and post it, maybe someone can tell me if the salt can be reduced next time.  My buddy ordered two piglets for next year already, so we will get another try at it.  The guy he ordered the pigs from said half the salt we used would be fine.  Thanks all for the help.