I usually say use what is locally available. What is from your location is most likely what people will recongnize. They are used to that flavor.
I think the norm is hickory for pork, mesquite for brisket, fruits and nuts for fowl and fish.
If you have a mixed smoker.... mix your smoke up. If it were me, I might try a pecan and corn cob, or pecan and cherry. I have pecan trees and it really is my favorite on anything. When you start mixing, I think you must have a very discriminating palete to reconize it. Ok, the color can change. If you cook your meat perfectly, it will be more talked about than if you use a mixture of exotic smokes. Consentrate on the meat first, the smoke will come. Light smoke will usually sell better than heavy.
My biggest suggestion is if you are not a seasoned veteran with your wood, always go in light handed with your smoke. Some woods are really harsh and used on extremely long smokes. Not to say you couldn't use them on lighter meats like fowl or fish, but to do so you'll have to back off the quantity used.
Whatever you do, Bon Chance. Remember to enjoy the smoke. Stress and smoking just do not marry well together.
