Originally smoking was just a way to preserve food and peoples were using what was available nearby.
In the mountains and in the Nordic European countries, only Pine was available, .
Now, despite that they can get easily any kind of wood they still using it (some places in France, Switzerland, Germany and Scandinavia).
As far as cedar are concerned, to me there are only 2 genuine kind of cedar.
The most know is from Lebanon, and the other on in growing in the Atlas mountains in North Africa, and is called Marrocan cedar
I have used the Marrocan cedar quite often, I have one in my garden (growing quite fast)
I use quite dry wood, no resin, nice light smoke giving a delicate taste to the food.
I have organized a blind tasting
on my side very cheap small Norvegian salmon (less than 4 US$/kilog) smoked with cherry tree wood and cedar
On the other side most expensive Scottish salmon, made by a Scottish smoking company (more than 120 US$/kg)
All the taster dislike the Scottish one, and claim it was not Salmon.