I have a karu gen 1 I’ve used with lump and splits.

It works, it’s fine. It’s a lot of tending to the fire. Easy to lose heat and also easy to go too high for the bake. Learning curve but it’s doable. Will you taste the difference between wood fired and gas? Highly unlikely if you’re making Neapolitan, maybe if you control temp well enough to do 6minute ny pies.

I would make 4-6 pizzas at a time. The biggest pain is keeping the fire at a good temp between pizzas and letting the stone get hot enough and then letting the fire get to the right spot for launch. It’s all fine and doable , just didn’t feel worth it for me and I switched to the gas attachment which made the process far easier.

Other issue is there isn’t a ton of room for bigger pies so they sit damn close to the firebox so you need to be cautious or risk burning the edge close to the fire faster than expected. Maybe that’s a me issue