Some folks will eat the ears, but you have to boil them at some point to make tender. But then again, if you're eating ears, maybe you won't know the difference. I'd boil them and then smoke, followed by some grill time if necessary to get desired texture. Usually served with plain yellow mustard.
Heads can be smoked until tender much like other cuts, then finished off in an oven at ~350F to crisp up the skin. Cheeks(jowls) make for good eating, and the rest of the head meat can be picked for stew or scrapple.
Pigs feet, smoked or plain, when boiled make for good eats too, IMO. Meat is close to the bone. Brown in butter, then I'd simmer a few in light chicken stock with garlic salt and a little crushed red pepper first to determine if you want them smoked or not. Cook until they fall apart.