Three other favorite woods of mine for smoking are maple, hickory and mesquite. Maple is more subtle than either hickory or mesquite but all go well with beef (or just about anything).
Montreal steak spice is one of my favorites and I always have a big jar handy. I've used it on burgers and on beef ribs many times with good results. I've only mixed it into burger meat a few times but I like it as well. I mix about 1 to 2 tablespoons into the meat and then let it rest in the fridge for an hour or two because this rehydrates the dried onion and garlic that are in Montreal steak seasoning.
As for sauce, on beef I use sauces that are less sweet than the ones I use on pork and chicken as it goes better with the taste.
Thanks CharredGriller for the suggestion with the hamburgers.
For the wood chips, I was thinking of Hickory, Mesquite, Cherry or JD wood chips. But since I really don't even know much about the scent or flavor that the wood chips would give off I'll just buy all.
Sauces for the beef ribs I would like to try is Western Smokehouse.
What I am confused about is which wood chip would go good with all three chicken, beef ribs and hamburger.