Yes Bacon is as easy as it sounds. Don't over do the cure, I did on my first run and the bacon was almost uneatable, salvaged it by giving it an overnight soak to pull out some salt. I cut my bellies into 3-4 chunks to make handling easier. Keep the temp down on the smoker, I put a pan of ice water in my Bradley, your looking to smoke the bacon not cook it. 140* internal temp if I recall. Fry up a strip after drying to get an idea of your salt level.
I don't know what your instructions say about drying times, but after curing, I rinse mine, then let it rest overnight uncovered in the frige. The surface gets tacky, which helps the smoke "penetrate/stick" better.
The hardest part for me is making sure everything is timed right. Don't start the cure thinking that in a week I'll make bacon, go at it the other way. "I'm going to smoke on the 27th so I must start cure on the 20th'
I use a nice semi-flex 6" blade to slice my bacon, once its chilled down it slices easier. (I don't like it super thin either.) If you don't have knife skills now, you will later.
A longer blade makes thin even slicing easier.
I leave the skin on while smoking, you can leave it on the slices for consumption of remove it before you slice, try it both ways.
Don't throw the skin away!!! Slice it 3/4" and bake it, Pork Rinds!
Look up "homemade country bacon" Made with the pork "butt" or sholder. Made the same as slab bacon but more ham like. Good stuff.
ETA; Skip the "kit" next time, sounds to me like you bought an expensive bag of Morton "Tender Quick" and some oak dust. Buy the Tender Quick at your supermarket, its right by the table salt.
Might ask the butcher to slice it for you, but I know I can't do it for a customer. Code reasons.