As noted on the sausage thread, guys in Texas running stick burners mostly using post oak. We don't have much of that in MO, but do have other oak trees. According to MDC, at least 21 different species of oak trees grow in MO.

Does anyone in midwest have a preference on type of oak to use in stick burners to smoke meats?

They are all good but some more pungent than others.
I started using some red oak to make Santa Maria style meats and seasonings.
White oaks are the ones used most.

Post oak, burr oak, Chinkapin and overcup maybe.

I've used white oak. it seemed OK.

Oak is ok but you probably don't want to use green wood. Seasoned oak won't be as harsh/strong.

Any white oaks will do, they use post oak in Texas cause that's what they got.... Use what you have locally, any oak, pecan, hickory, cherry, fruit woods,beech, maple, just don't use walnut

Try to get some apple, cherry or hickory.

They use mostly white oak, well seasoned here in Georgia. As an Alabamian that is wrong. Everyone knows the best, and only, smoking wood is hickory, at least for pork.

What is wrong with walnut? The wood that I like best is mesquite, by far.

Walnut has a chemical, Juglone I think it is, smoke is nasty I've been told.... Mesquite is strong!, do you mix it with anything else?

x2 on the walnut,plus box elder.

Thought they used fresh peach?

I’ve used Burr Oak many times. I think green ash is still my favorite

I like Red oak best