Everything looks good. When I visited Ireland I had cured but not smoked bacon. You are right, it is quite hammy but still very tasty. The smoking does more than change the taste though, it also changes the texture a bit.
I understand not smoking at 29 but I find that one of the downsides of going to 14 days. If it is inclement, you don't have a lot of room to wait for smoking. It likely wouldn't hurt for a day or two but I still prefer my 4 days per inch of pork and 2 days for curing time. It gives lots of time for equilibriom of the cure and gives you some room if you can't smoke on the exact day.
As for adding spices or flavours, definitely go for it. Coat with pepper or chipotle, delicious. Inject with some maple syrup, honey or molasses thinned with water for a different sweet. Once you have the basics, the best part is making it the way you like it. More or less salt. More or less sweet. Different spices on the surface. It is all great!