Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
As far as a Bradley Original electric smoker goes I don't have one myself but know people who do and they like them.
Here is a link to the Bradley Owners Group. You may have to join the group in order to post there.
IMHO if you are looking into smoking ham,, bacon and smoked pork chops With the meat from a couple of hogs you may want to look into building your own smoke house, just for the capacity, they can be built for both hot and cold smoking.
Here is a link to the smoke house build area for you to check out.