Amazon had these on sale during their Amazon days last week (price shown in the pic below is from Ninja's website). I've been looking for a simple pizza oven and was curious since this one claimed to be able to perform 8 different cooking methods including smoking.

Ninja

A few notes:
1. Most would not consider it a real smoker but a way to easily impart smoked flavor into a low/slow baking process.
2. It also is probably not the most impressive pizza oven since the top temperature is only 700 degrees and true Neopolitan pizza requires 900+.
3. I failed to take pictures of my cooks listed below because I suck at that and rarely take pictures of anything, including food. I did take a picture of the first pizza to send to my son to tell him he better hurry home. I'll post that.

I got the oven Friday and decided to try it out over the weekend by smoking a pork butt on Saturday and making several pizzas on Sunday.

Smoked pork butt - the smoke is provided by a small smoke box on the side of the oven that burns pellets. I used the Ninja pellets that came with the oven. I cooked it at 250 and it was up to 205 degrees in a little over 3 hours. I didn't wrap, but I did put some pineapple juice and water in the pan below the butt. This was a small shoulder (about 4.5 pounds). Results - meat easily pulled apart, had a nice bark, and had a perfect smoky flavor. There was no smoke ring obviously, but the taste and texture were fantastic. I typically use a modified Webber kettle for smoking. I get a nice smoke ring with the Webber but the Ninja tasted just as good and was a little juicer. The Ninja was a shitload easier and faster. It is a small oven, so I would never use it for a big cook, but when I'm smoking a single protein for a small group, this thing is pretty damn nice.

Pizzas - I made enough Neapolitan dough for 10 small 10"-12" pizzas using King Arthur 00 pizza flour. We wanted to try several different topping combinations, including a BBQ pork and red onion pizza using the leftover pork butt from above. As said before, the oven has a top-end temp of 700, which it uses when you select Pizza - Neapolitan. I cooked each pizza 2 minutes, then turned it and cooked 45 seconds - 1 minute more. The turning is not suggested in the book, but the back seemed to be cooking faster, so I added that step. Result - damn fine pizzas. The char was just enough. The bottom crust was beautifully cooked nice and crispy but also with a nice chew. I'm no pizza connoisseur, but it was better than any of the pizza joints around me and none of the 7 people eating had anything negative to say.

This is the first pizza, a spinach and feta white pizza. The subsequent pizzas got better as I tweaked my process.

Anyone else have this oven or the Ninja woodfire grill? I wish it were bigger, but as far as versatility, I was impressed as hell and have no regrets for the purchase.