You already know the obvious in different material produces different flavors in meet. Pork does best with hickory. Beef does well just about with everything from apple to oak. Fish are different in in they do best with alder, poplar and cottonwood.
In California they use Mountain Mahogany which is a brush. Africans use dark Mahogany. It is usually an expensive wood, and not common in America, so it is not used often. The flavor is between pecan and cherry, but not as intense as corn cobs, which is what is used around here on carp.
I would try a small batch, or more to the test, I would get some steaks, put on real charcoal, and then put soaked Mahogany chips on the briquets to see if you like the smoke. Those who have eaten Mahogany smoked poultry and hoof meat, like it. It is just expensive and hard to come by, so people usually just stick with the easier to obtain and established types that history has proven go together. You may like it on fish, but it is better suited to a light smoke on birds and normal smoking on red meats.
As a caveat, just stay away from the evergreens, box elders and black walnut, as they are bitter.