I am opening a can of worms here but in my opinion bacon has to be cured, cold smoked, chilled and allowed to rest before frying or freezing. The 180 degree cooking temperature will "cook" the bacon and you'll probably loose some of the nice fat. I don't think 1 1/2 hours is enough time to get sufficient smoke into the meat.
When I prepare bacon I dry cure at least 10 days, smoke at least 24 hours, rest in fridge at least an additional week. But that's the way I do it.
If I am preparing a large amount of sausage I will cure it for at least 4 days, cold smoke at least 10 hours, and let rest at least 48 hours. It then goes on a smoker at 140 - 180 degrees for a couple of hours and the cooking temp gets gradually raised until the IT of the sausage gets to a safe temperature. Or I freeze it after cold smoking for final cooking later. Smaller amounts of fresh sausage (not cured) are ground, mixed, stuffed, allowed to rest 24 hours and then smoked. Your smoker temperature can be what ever you want it to be but we normally start on the low side and gradually raise it to normal 225 - 250 cooking temps. Sausage and bellies can loose a lot of fat when cooked at too high a temperature and they take a long time to absorb all that good smoke you are looking for.
The smokehouse you describe will work fine for most of what you want to cook. If you intend to cold smoke you can make use of the cooking area of your smoker and just provide an alternative cool smoke source.
There is a lot to learn about the different styles of cooking the members of this forum use.