A couple thoughts from being around a lot of good cooks from a lot of places.
Oak may be called the Queen,because it can round out/mellow many other woods.Thus many use blends of 20%-30% flavor wood to 70%-80% oak.
Around the country steak houses often use oak for the mellow and it accents fine beef.
Mesquite burns hotter than almost any wood,so will be used for short cooks that need high grilling temps.
A lot of great TX Q is cooked on live oak or post oak.
Guys that know how to smoke with mesquite ,how to blend it,and how to protect from oversmoking may still use it.
Like said above,it can be a fine flavor,but a little can go a long way.
In your CS traditional cookers,you might use a little and let the starting/yellow smoke burn off before putting in your product.
Hope this helps a little.