Ham - this is not quite a rub as much as it is a glaze but , mustard, honey, ginger, cinnamon, and graham crackers. Mop with soda.
Turkey - You can use just about any rub on turkey. I would not mop a turkey as it would impede the development of a nice crisp skin. I would brine instead. There a number of fans of injection marinading on this forum as well but I have never tried it.
Round roast - If you are going to use a rub use a steak seasoning. I would not mop a roast but I might use a finishing glaze. I have used everyuthing from jams and jellies to honey, compound butters, steak sauce that I have reduced, mustards... Make sure that round roast doesn't cook past medium or you will have a tough piece of meat. I would also cook it at a higher temperature than smoking.
As for general tips...
1) Control you heat with airflow not with the amount of charcoal.
2) Write down everything you do for the first several tries. (I have a journal in which I record every step fo the way and crowd reaction.)
3) Temps - Smoking = 225, Roasting = 450, grilling 350-as hot as you can get.
4) Use lunp charcoal, perferably big pieces.
3) Know the difference
Thanks for the great advise. I'm looking forward to finally start cooking on our vertical smoker today 11/15/03. My wife is going out to buy stuff for rub and mop and some ribs and slab of meat . I want to trya couple trial runs before cooking the big thanksgiving dinner