I can agree on most of the points.
I umped in too soon, as i like to smoke, and cook with wood, I do not have the money to build a brick oven. I didnt research enough although the bs does look good, i do want a set it and forget it oven, but i like to cook with wood.
I am looking for something to help the bottom crust, and yes it eats pellets, in fact i was shocked how fast it did.
That said my family loved the flavor, and seems i was the only one bothered by the crust. I hate to spend for the backing steel, but i am leaning towards something like this, seems to me it has plenty of top heat, if i can equalize that it will be fine.
I like the size, i dont have room for another big cooker on my deck. and i may be taking it with me to bbq comps, i can see myself making a pizza late at night, as im cooking up the brisket and pork, yummy.
I tweaked the front door latch slot, so it now actually closes, the unit is kinda sketchy, thin, and not ready for prime time, but this seems to be due to being made where it is and the premium they have on portability.
I need to find a jam funnel for feeding it that part is a mess, but i do not mind working a bit, and i love the speed i can have a pie in and out of the oven, it would take over an hour to get my bubba keg up to temp to cook some pies, but that will cook them for hours without fussing.
that said, i kinda regret it, i should have waited and researched, but that said im going to keep trying, might as well enjoy my mistakes!
Short of the baking steel what kind of steel do i ask for if i can find a supplier local?