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Well, what kind are you inclined to do? Fresh ham? Ready-to-cook (i.e., pre-emoked but not cooked fully)? Already cooked/smoked?

I cook Indian food every day for one of my clients. I also cook 'regular' food - with an Indian twist. The flavors (and their combinations) in Ray's recipe above (ginger, garlic, curry leaves, fenugreek, cardamom, chilies, tomato) are typical. In addition, think coconut, tamarind, kefir lime...

Mango is good for a sauce. You can use the vinegar, sure - but you also can simply purée in some fresh fruit. I have a few dozen different vinegars that I use fairly often. But most fruit vinegars are pricey if they are good ones. Use those for things like vinaigrettes - where one is often...

Load the meat into the smoker when you light the coals for the Minion start.

I do this with fresh hams. (Read my posts through the thread.)

Yes, probably a reduction if done in the pan. Maybe a beurre rouge with herbs. Maybe a mustard sauce or a cherry-mustard-shallot or a flavored aioli for grilled. Or a coffee-chile. Depends on the sides.

You can grill them or pan fry. Either way, I would suggest a moderate cook temp. Turn frequently: build the sear. Take to ~125˚, rest, slice , serve.

Trader Joe's mostly. For freeze-dried fruits too.

It shouldn't alter the taste at all. Why mustard is put into Q recipes is beyond me, especially by those who should know better. Mustard's flavor is destroyed by heat. Dry mustard has virtually no flavor to begin with. It needs liquid to activate the components that give it flavor. It does not...

You can simply simmer bacon in water for a few minutes, dry the slices, then wrap. Simmering first shortens cooking and allows the bacon to crisp more easily and sooner.

With a fork and a knife. I much prefer a pulled-chopped combination. More emphasis on chopped - probably 70-30 chopped-pulled. Then little nuggets of barky exterior strewn about.

Deli pastrami is usually steamed for service.

Simmer the bacon a few minutes in water. It will cut the cooking time and make it crisp sooner.

Too many lit. (For low/slow I start with 12-15 lit, tops.) Leakage at the lid is rarely an issue. Leakage where the middle section meats the bottom section can be. That said, WSMs were not designed to be airtight.

EdgePro's Apex system. I've not looked back since getting it.

You can layer them in a paper towel - dry towel - fold it around them, then store in a Ziploc in the fridge, air squeezed out, for about a week. Or you can simply let them dry and store them in a bottle once so.

I would suggest the same. For food safety it's better. Either way you go, it is essential that the meat be cooled relatively quickly. Pulled or not, do not pack or wrap hot or even warm meat and then put it in the fridge - cool it first before cold storage.

No. Not if you've cooled first (in a relatively short time) then sealed, chilled, froze.

Table sugar doesn't caramelize till 320. It does melt and get sticky however, which smoke sticks to. This along with the further darkening already dark items can mesn black

For rubs I develop for comps, I use VERY little chile (no paprika, of course), white sugar only, granulated onion and garlic (moisture on the meat's surface softens and slows darkening), and other light- to medium-colored ingredients.