I was told by someone who has waaaaaaay more experience than I do, that mesquite is best for direct heat cooking - steaks, fajitas, burgers, etc. The bitterness doesn't set in when you are cooking for less than a half hour, from what I was told
. But for low and slow, mesquite imparts too much bitterness.
I like all of the woods you have mentioned - pecan, hickory, oak and I have used some of the fruit woods; cherry and apple - but for brisket (which I rarely smoke), I prefer oak, white oak if I can get it, and then I'll throw in some hickory or pecan near the end.
On the subject of woods, I wasn't really aware of the "smoking wood" industry. My sister had a big oak tree she wanted cut down in her front yard (for fear that the next hurricane would surely put some of it on her roof). By pure coincidence, we were at her granddaughter's birthday and the guy cooking all of the food was talking about his business. He'll cut your tree down and haul off the wood for next to nothing, if it is wood that he can dry and resell. She got a 70 year old, rather large oak tree cut down for less than $600
He'll cut the primary & secondary branches down to size and put it out to dry for a year before he sells it to one of his "BBQ clients." The trunks, he sometimes sells for either veneer or solid wood, "if it is of superior quality."