Choices of wood to use are a matter of personal preference and taste.
The issue for my decision would be the type of meat being smoked.
I love Cherry because of it's flavor as well as the coloring of the meat. Smoking a light flavored meat with cherry can over-power the flavor of the meat. Great on Pork, Beef, ect. I use it on Chicken thighs and other fowl, but not chicken breasts.
I also love apple which is almost a universal smoking wood much like Alder.
Humphrey's DownEast Beast W/BBQ Guru