If its easy you're looking for I'd go with the pitmaster 110. Not that I don't see a lot of value in the Stoker or the Guru but I'm a fan of the simplicity of the IQ 110. Just an opinion.
I use the IQ 110. It's perfect for me. It doesn't have the features of the Guru or the stoker but for me its simple and bullet proof. If I was going to get into competitions I'd most certainly look hard at those two but for now I'm extremely happy with it.
I've done lots of belly but never in a WSM. My best results have come from 2 stage method. Google Gordon Ramsays pork belly. His method can be simply modified for the WSM.
Any blade type coffee grinder. More than 25 bucks is overspending. A mortar is good to have on hand for some tasks but general spice grinding with it is to much work IMO.
If use use a non-sausage ground meat though I'd put it through a stand mixer for a while. If you look at home sausage making books they all have a period of mixing the sausage for a time not just to incorporate spicing but to develop proteins similar to the way kneading bread develops gluten...
Your nose is your best guide here. If you have any question then of course you should throw it out but the human nose is generally very sensitive to spoiled meat. Your nose will know long before any visual indications will occur.
I have one and it uses a tea candle to start the wood dust, you take out the candle and it smolders for 10 hours or so. I've not used mine in the WSM yet but I have on my kettle and it works great.
Jeff