Sometimes it's best to just trust the mouse, though I don't think you can go wrong as long as it still chooses a smoker from the SI website.
Congrats and welcome to the family.
I started off with odds-n-ends from my deep freeze... most of them were too small and too lean, but they were great practice. I just took my first brisket out and it looks divine... can't wait to try it.
I, like many others, really enjoy hickory. I'm starting to play with mixing woods though by throwing some cherry or apple in with the hickory to round out the flavor.
There are some great guides on here, so check those out if you haven't already. The number-one thing is to be devoutly lazy... you stick meat in, you leave it alone, you leave it alone, and then you leave it alone some more. When the probe says it's done you finally go ahead and open the door.
I stuck the brisket in at 8:00 last night and opened the door for the first time at 9:45 this morning.
I think the truth is that it's going to be hard to choose a 'wrong' wood... you might be able to choose a 'best' wood (still subjective), but you can't really go wrong.