I use the exact same wood for comp as I do at home for recreational Que.
I can imagine no reason for changing---quality Que is quality Que-- the best you can make it.
The only "unique" wood in my assortment is Mesquite. I love a "touch" of mesquite on beef! Easy to overdo and become bitter. But, WOW when it is done right :lol:
Otherwise for all meats in general:
"Nut woods" starting with Oak as a mainstay, with Pecan for more flavor or darker bark. Hickory is great and is "Pecan on steroids" to me. I use it in moderation. Hickory can overpower and produce a very black bark if overused. Can become bitter also.
Never had Black Walnut to play with. Understand it is great, but stronger than hickory.
If I am cooking pork and poultry:
I start with a nut wood, most likely oak. Or just straight fruit woods.
Then, add the fruit woods. Peach, Apple, Pear, Cherry, or whatever is available at the time.
All of them seem to work "fine" to "great", depending on your taste.
For "Specialty smokes", I use pure apple for bacon and pure mesquite for beef jerky.
To be honest, for the standard butts, briskets, ribs, and such--I do not "taste" a lot of difference in the woods. That is excluding the pure or extremes of the wood smokes.
I do see a lot of difference in color--Oak can be controlled to "Mahogany Brown", Pecan tends from Brown to Black, and Hickory produces real black bark.
On the other extreme, Cherry is....well...Cherry and gorgeous on pork. :lol:
Just something you have to play with and is also a "regional" thingie.
Alder does not work in the SE, Oak does!
Texans love Mesquite, SE folks like it only in moderation.
Just have fun experimenting!
Good Luck,
TIM