Here's a thread with a bunch of info I gathered on ingredients. It may help get you started. I did these tests over a few years, each actually tested on meat in the cooker.
Like I said, you're targeting the flavor you have in your *mind*, not someone else's recipe. So use the ingredients as a guide, and shoot for a balance that pleases YOU. If you are using ingredients that give a predictable end result when cooked, then you should not have any big surprises and get what you are shooting for. That doesn't mean you shouldn't try something new, however, or completely contrary to what others believe.