I like mine a lot and it was a lot easier to move to a new place then the fire-brick oven I had planned for several years ago. It limits pizza size to about 14 inches but since they cook insanely fast it is easy to do personal pizzas for everyone instead of bigger pizzas to be shared. No real smoky taste at all, the wood pellets are a short step up from compressed cardboard and seem to provide nothing besides heat.
Downside is that it only does pizzas. No chance to do pizzas one night and then use residual heat for bread the next day, etc. If you have the means and space I highly recommend a real clay/brick beehive oven, but once you do pizza in a high heat oven you are never going to go back to trying to crank up the temp in a conventional kitchen oven.
