Howdy Thomas & welcome here !!!!
Mostly, for the home cooker, you will want to find fruit tree woods (good for chicken, pork, fish & lighter fare) also nut tree woods are good & relatively lightly flavored..........
And perhaps oak, hickory or heavier hardwoods for beef & sometimes pork.....
freshly cut, it's best to split it open & allow to air dry for 6 months +
Some people will use freshly cut woods, but it's tricky & wet wood like that can produce a bitter taste in the food if not burned correctly............
Woods to avoid would be pine or most real sappy type stuff like that, quite often these are sold for firewood, but might not be good for cooking......
Also, good to avoid anything moldy, or if the mold can be easily cut away to dry wood you're OK...............
Don't know what area you're in precisely, but usually a map of common woods can be found for almost any area in the world......