Yeah, not sure I'm that big of a fan of the wood smoke flavour, though. And barbecue sauce is too sweet for my taste, I can enjoy it but only so much.
Which sort of takes me back to my point of whether it's worth it or not. I do like the idea of making pizza in it, though.
Actually one of the benefits of the kamado-style ceramic barbecue is the minimal amount of charcoal required. You get a long, hot burn with very little fuel. Ideally, of course, you need to use the good stuff; the restaurant-grade big blosk charcoal, which isn't cheap, but you only need a little.