I use alder to plank salmon. That might have an application in brewing.
The smoked malt in Alaskan Smoked Porter is alder smoked in a salmon smoking plant.
I guess that aging on toasted wood would give much the same wood character as smoking, along with the usual wood-derived flavors - vanilla (from alcohol reacting with lignin in the wood to produce vanillin) and some tannins (but less than oak).
I know of no health problems associated with any of the woods on the list. If you wanted to get a bit braver, you could try very limited amounts of spruce or pine, assuming you like piney notes in your beer. For woods not on your list, also consider alder, beech and birch (might give you wintergreen-like or root beer like notes). If you can get it, European chestnut might also be interesting.
Walnut, at least black walnut, can have an intensely bitter flavor. I'd imagine it's a lot like oak.
Dogfish Head has an interesting beer aged in Palo Santo wood. The wood imparts an unusual distinctive taste.