I guess it depends on what your desires are.... I ended up making a LBE (Little Black Egg - do a search for it on this forum) for pizza. I have not gotten it working as well as I want yet, but that is partly due to my dough not being quite right yet. The nice thing about the LBE is that it will get very hot quickly. I can preheat to 800 in <10 minutes....and since I'm using a cordierite stone, that ends up being too hot because of its quick heat transfer. It also is propane powered for even more ease. It will cook a pizza better than the oven you referenced or even a BGE since the heat is ducted over the top of the pizza which is how a WFO works. Oh, and you can make one for about $100 and a few hours of work.
I don't eat a lot of meat, even though I wanted to try my hand at BBQ. I was very close to buying a WSM (Weber Smokey Mountain)....but you can smoke meat in very rudimentary and cheap enclosures, including a cardboard box (!) if you use electric and wood chips. I may get a WSM down the road...but there are a few places around here that make great BBQ.
I have an inexpensive gas grill right now already.
Also, I bake bread in my regular oven with bricks, and have figured out a method that works well with the combination of the bricks and the broiler. Also, I have made foccacia on the LBE with success.
Ultimately, the oven you linked to, a BGE and the one I was thinking of would be not be great for making WFO style pizza. It would be great for grilling/smoking/baking....but require a long preheat. I decided not to pursue a permanent brick oven mainly because it could not legally be built on my property due to fire codes!
Let me know if you need me to clarify my rambling.... Let us know what you decide to do.