One must bow to the masters of the pit (OTBS members) but choices of wood combinations with meet is generally a personal preference.
For example, I love Pecan wood with brisket, but I have friends that enjoy the taste of mesquite. I have used a combination of different woods on brisket but my favorite is the pecan with one stick of mesquite.
For pork butts and ribs, I have found a combination that I really like - hickory and cherry, about 50/50. This imparts fantastic flavor to the meat.
However, there are times when you might choose your smoking media based on what you plan to serve with the meat or the sauce you will use.
I smoked some cornish game hens with strictly cherry wood and made a cherry bbq sauce to accompany the birds.
I have used apple wood with chicken, orange wood with country pork ribs, and lemon wood with fish.
My advice is to experiment and decide what YOU like best. Some of it will be great and some not so great, but you learn a lot just by trying new things!
The main thing is to have fun and enjoy the fruits of your labor!
Good luck and good smoking!
Bill
