For the price, this oven was everything I wanted. I have already cooked about 7 Pizzas on it and couldn't be happier. I was expecting more of a learning curve to get it to temp, but surprisingly easy to get there in 15 min. Just use a torch and make sure to get the pellets going before putting the tray in.
Cooking takes less than 2 minutes! Great neapolitan pizzas and just add a scoop of pellets every so often to keep it flaming if you're doing multiple pizzas and you'll do great. There's even a couple decent youtube vids to help for this exact model.

Good quality for 99 bucks. It took me a while to figure out temp regulation, because using pellets alone, the fire was too much and burnt the top side of pizza since the clearance is minimal. I use wood chunks and add pellets as needed to raise temp. Suggest an infrared gun to monitor temp but overall great buy for sale price of 99 bucks.

Takes a little practice but pizzas come out quick and easy once you get it worked out.

A long time BBQ enthusiast here, have had pits for two decades, takes a while to learn the pit and become a BBQ Pit Master. Holds true with this oven as well. This is NOT a light the pellets and drop a pizza in it. You have to learn the nuances. For me there were a few things I learned to make it, what is now, my go to pizza oven.

The build is great, I am sure people are breaking stones but they are 12x12 so easy to replace. The quality is very good in my opinion for what you are spending.

OK, what did I learn to make this oven sing for me. First, be patient. Put three scoops of pellets in the hopper and light them. Once burning stick it in the oven and flip the top over them open and leave the front off for a minute or two. Then front door on, once smoke exiting chimney, top door closed. Check every 2-3 minutes, add pellets one medium scoop at a time. Yes, occasionally, I do have to relight but usually due to my adding too many or waiting too long. I do this for a solid 15-20 minutes. Feed the beast and make heat. By now my stone is probably in the mid 700's. I add a medium load to the fire and run in and make my pie. Now this is what worked for me, I put the pie in , don't add pellets at the same time, turn pizza every 30-40 seconds until done, then add another load of pellets.

So it's pre-heat, 15-20 minutes. Add another scoop, make the pie, cook the pie, add the pellets if more pies coming. I let the stone heat for another couple of minutes feeding the beast as needed, and make a pie and cook without adding more pellets, pellets go in after the cook, that way the fire is not burning the top of the pie. Feed the beast, make the pie, cook, remove, feed the beast, make the pie, cook, remove, feed the beast. I buy my dough for right now but that is the next project. I cook a 1 pound ball divided in two pieces, these are my "confirm the stone is hot" experiments/appetizers, adjust as needed then put in a preformed raw 12" pie dough dressed as I like it. Cooking one or two of them depending on the crowd.

Done making pies? Open the door and the top of the burn chamber and let it die out.
It is a pellet hog...I think it takes more pellets to make a couple of pies than it does to smoke a chuck roast in my Fast Eddy!

Hope it helps!!!

Bought this as a gift for my boyfriend and he absolutely loves it! We've made so many pizzas with it already! Watched a YouTube video of a guy using his and learned exactly how to use it. We've had zero issues with it and are incredibly happy with it!