Mesquite , Hickoy, and Oak are your hards smokes .... used for the 12 to 24 hours smokes. Mostly beef, and sometimes some pork. Once you get used to your smoker you'll be able to regulate the hard smokes for all the meats if they are your favorite.
Normally for fowl, fish, and even pork its the ligher smokes, your fruit and nut trees. personally I favor pecan, but that is because I have 'em in the back yard. But also peach, apple, Cherry, walnut, maple, and I like Corn cob also.
Lastly, what I have seen here somewhere, maybe Jeff E-Message or a book.... Well from 100 to 140 IT, food is really susceptible to smoke, above and below it has diminished effects. 100 to 140 is when the food is the happiest, other than that you are just pouring the smoke to the stack mostly. Its all your call. Some like a lot of smoke.
Sorry I am guessing I am sorta a day late and a dollar short with the info. But not everyone sees smoking like I do.
Hope ya meat comes out great! Remember to enjoy the smoke.