I am very pleased with my Gozney Roccbox. I think there are add ons that make it a bit better, such as the nice peel that has perforations and is small (easy to release from the peel), the turning peel breaks down and is useful as well, and the door when there is significant cold is also useful to retain heat. It does have to hang a bit over the back edge with the fire or the gas burner, but from the standpoint of its center of gravity it was designed to do so (needs to be level). Temperature gauge is accurate enough. Easy to overheat, but if you are going for pizza napoletana you just need to be vigilant and practiced as a pizzaiolo, or accept some burns. A bit too narrow from top to bottom to lift to the top to get a bit of extra heat on the ingredients, but I think the ingredients need to be ready and not raw anyway. Really does take about 30 minutes to reach a steady state no matter what, so it is not exactly conserving of propane, and although I plan to try wood fired on the river, I need to be ready for it to fail for whatever reason meal wise. Right now I am trying to either consider a dry bag made for it by JPW or consider what other solution I may need. I like the way the shipping box protects it.Thinking about a Christmas gift for me...I mean my wife I saw that Solo Stove came out with a portable pizza oven and that got me thinking.. And then I starting looking and there are tons of them available! Oonie and Roccbox get good reviews. And it seems they are easier to use with better insulation then the Solo. And the Solo is a little small. ( it will take a ton of 12 inch pizzas to feed a big group) I want one you can add wood to obviously. But I wonder how hard some of these would be to pack on a boat? I know the solo would pack well, and I used a campfire unit each night on the grand. For those that say Dutch, I say this would be easier and pop out multiple pizzas of a useable size faster.
edit: I note this makes a standard 10”-12” napoletana size pizza, perfect for a hungry 1 person (who may eat more), or nice for a buffet. I envision for a 16 person Grand Canyon group using the oven for flat breads too, and a production line where people choose three ingredients and put them in a bowl, one pizza maker and one pizzaiolo to crank out the product