Nice looking Smoke shack!
Assuming you used cure in your dry cure, I would cold smoke the bacon. If you didn't use cure then you will need to hot smoke the bacon and take it to on IT of 145° min, Please update your post to include the recipe for your cure. It helps us answer questions and also ensures that newbies aren't led astray,
For cold smoking after curing rinse the bacon I would do a dry test prior to smoking to check and make sure that the bacon isn't too salty. If its fine then smoke away. If it's too salty soak in cold water. Change the water every hour and at that time do a fry test, repeat until the salt level is to your liking. You will want to air dry the bacon prior to smoking. In the fridge this takes about 8-12 hours. during the frying the pellicle will form, the surface of the bacon will become tacky. If you want to add seasonings now is the time to do that, then into the smoker. I run my smoker below 70° for cold smokes. I smoke the bacon for 6-8 hours then rest in the fridge over night. I repeat this process until I like the color, usually 18-24 hours of total smoke time. Once im done smoking I let the bacon rest in the fridge for 3-4 days, then I slice and vac pack for the freezer. Please note that cold smoked bacon still needs to be cooked to a min. of 145°.
Need a little more information on what you injected the hams with. This thread might help you, but not sure since you haven't listed your recipe or curing method.
As for the element location and fire, that will depend on whether you are hot smoking or cold smoking. Do some tests and see what the temps are with the element in different locations. If it's in the smoke chamber rig a shield to prevent drippings from landing in the wood chips or on the burner. This can be as simple as an disposable pan.
Get yourself a good digital therm to monitor your pit temps and your meat temps. Good choices would be ther Maverick ET732 or 733, or the iGrill 2.