Sounds like you may be onto something, Bob! Here's the question: has the wood been kiln-dried yet? Obviously, a flooring producer is going to dry this lumber. The reason I ask is all about moisture content. Typically, kiln-dried lumber is going to be 6-8% moisture content; this is way too dry for smoking wood (it'll catch fire and dry your meat out).
From what I've learned, smoking wood is usually kept around 25-35% moisture content. "Moderate" moisture wood is 16-24%. Too-dry is less than 15% (unless you're cold-smoking - then it's fine). So, you want to ask your buddy what the moisture content of the bundled wood is (before drying), and ask him what it would take to get it around 25%. If he makes flooring, he'll know this stuff by heart. If you can get that, you may just be the next Fruitawood! 
Sounds like you could have a source for lots of Smokin-It-size chunks!
I think all the woods you listed are great for smoking, with the exception of walnut. But, the only reason I say walnut is because I've never used it! 
Others will probably chime-in that it's great! I love oak with beef; especially tri-tip steaks or roast.
Welcome, Scott! Here's something I posted in September in regards to someone asking about using hardwood flooring. One thing you might do, if you plan to season your own wood, is to get a cheap moisture meter. Most lumber & hardware suppliers have these.
I would think that the 8-12% humidity in your house would definitely dry your wood too much. If you test your chunks, you could put them in an airtight container when they hit about 25% moisture. Too wet, and they won't heat enough to smoke; too dry, and they'll combust (this is bad).
If you want to push the "easy button" on woods other than sasafrass, just order from Fruitawood in "Cookshack Cut" size. Good wood, and it lasts a long time!
