Of the choices on that list, and I could only get one, it would be the cherry. Cherry works on beef and pork really well, and I would think it would be good on poultry too.
Didn't KCQuer used to say that "any hardwood was good for smoke as long as it's cherry"?
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 11 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR, EE/DU); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 3 WGAs (EZ, DE, N); 2 SJPs
( DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU); Brinkman Cimmaron; Chuckwagon Cooker; .
"For when democracy becomes tyranny, those of us with rifles still get to vote"