I have the Karu (wood/charcoal burning), and I love it. We use it at least 2 weekends a month, if not every weekened. It is a bit of work to get the fire at the right temperature with the wood, and splitting the wood into the right sizing but once you get it locked it in make great pies. I have also roasted veg (broccoli, butternut squash, beets, asparagus), chicken, pork chops, and salmon in it as well. I started using my cast iron and some toaster oven sheet trays before getting the plate. The cast iron was hard to get in and out of the Karu because of the size and the sizzle plate is ok, but really heavy.
The Karu allows you to get a gas insert if you want. I don't have a pellet cooker so I never really pulled the trigger on pellet fired one, and my friend just cooked a few pies on his Koda (gas fired) and I was impressed with how easy it was compared to the wood, and it was must easier to control temperatures if cooking other things. I did say I don't think I would cook anything in the gas fired other than pizza because a gas grill would be easier in my opinion. I did notice a little difference in flavor, but not enough to make it a game changer if I wasn't used to the wood burning.
Pork chops on the dual sided ooni plate:
Miso glazed Salmon, and potatoes:
