Dannylang
I have a Lang 36. I've started using smaller splits and just feeding the smoker a bit more often then they do with the big smokers. All the woods you mentioned are fairly subtle except for the hickory. If you are looking for knock your socks of smoke flavor try a bit of mesquite. I've never had a problem with flavor but I burn nothing but pecan and maybe a bit of oak. You shouldn't have a problem maintaining temps.
I start a big fire, get the smoker to 300 degrees, spray the smoke chamber down with the hose, close the lid and let it steam to clean it and the grates. I'll open it back up, brush down the grates, spray and let steam again. I let the smoker get back to 300 and load the food. My temps will work down to smoking range and I can generally keep them steady if I feed a constant supply of small splits. Maybe as big around as a beer can and 12 - 16 inches long. It's not a set and forget smoker, if you want constant temps you have to find the sweet spot between fuel and dampers.
Don't forget, leave the exhaust open at 3/4 to full. Use the air inlet dampers to control your temps. Close them to lower the temp and open to raise the temps. make sure you have no open cracks or seams around your firebox door. The dampers should be the only source of air.
I know Lang made some 36s with lighter weight stainless steal. I asked him to make mine out of the heavy steal so the temps hold a bit better.
I really like my 36 but if you do it right your checking/adjusting fuel burn every 20 minutes or so.
Good Luck