I just saw this, and Vito Iacopelli has done a review.
It's priced in Euros, so I'm not sure if it's available here, but the site is in English. It looks to sell for $500 for the wood burning version. The gas option is extra.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
This thing looks excellent and better than the Ooni Koda. The trouble is, per an email I got a few weeks back from the manufacturer, they're not selling it here and it doesn't look like they plan to anytime soon. My guess is that they do not have the manufacturing capability to produce at scale, at least not yet.
Oof, sorry Histrix. Didn't see you had replied. A few things, actually. For one, the multi fuel option with chimney, though Ooni does make one of those in the Karu 16. Second, the layout of the flame - like a more traditional pizza or other wood oven, the heat comes from one spot and rolls across the roof of the oven. With the Koda, Ooni made an L shaped burner that they say will result in less turning. The trouble is that it also exposes a lot more of your food to direct flame.
With respect to Pizza, too much flame can be a real problem, and a many report that it's more difficult to keep crust from burning before the rest is totally cooked inthe Koda. Third, and this is the thing that sets it apart from even the Karu, the flame is positioned on the side of the oven so you can see your food browning and turn appropriately. The Karu and Koda are from the back so you are a little blind.
I bought the Karu and am happy, though would have got the Glowen if I could have...
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