My current stockpile includes A LOT of white oak, some cherry, hickory, plum, and a fair amount of maple.
Here's a picture or three...
Here's some of what I started with. This is a 16'x6 1/2' trailer. I also had 2 full size pickup truck loads. There is some red oak in the mix, but 80%-90% white oak...
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New and seasoned white oak...
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Some more white oak and some cherry...
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More white oak and some of my maple...
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The white oak was a very recent acquisition and I have been working my butt off to get it all split and stacked. This is what I gave away to some family and friends along with another truckload to a fishing buddy...
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I have more than what you see in these couple of pictures stacked at our daughter's house under a carport.
To answer your question more specifically, I like the white oak and maple the best. They are mild and work well with almost any meat. Hickory and pecan(which I'm out of) are my next favorites. The cherry, which is actually wild black cherry, is probably my least favorite of what I've got, but I like it with pork, ribs especially. I haven't tried the plum yet because it hasn't seasoned quite enough, but soon...