I agree with GLH - don't use cypress. I will not use pin oak for smoke, too bitter for me. but have used it in an open BBQ pit. However! I have used white oak with some success. If you live where red or white Bay trees grow, you have the best all around wood for smoking fish and meat.
I have used orange, but not lime wood. We used 5 oz orange wood the last time we BBQed prime rib roast in the AmeriQue and it was wonderful - not bitter but with a sweet smoke flavor left in the meat. I use only woods I cut and even then you must be careful they are free from bug or mite spray. My orange wood came from edges of fields that were once orange groves, but now support other crops.