Bob,
Being from the Deep South, pork is my go to. Any fruit wood for pork is fine. Currently, I'm burning through peach wood on ribs, homemade bacon and pork butts. For briskets/beef ribs, I go hickory or oak. For fish, I couldn't tell you. I'm not a huge fish fan, but cedar/alder planked salmon is hard to beat.
I second your comments about the KK. I'd love to own one just because they look nice and have great features, but I can't justify the price, especially considering I already own a KJ.
For an in depth study, google kamado guru and head to their forum. All major brands are represented on that forum. Also, google "man cave meals" and/or "John Setzler"...his videos got me into kamado cooking.
Also, as others have said, feel free to PM me if you have any questions at all.
Kevin