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@lowbrows
Have had mine for a year now.
The food it cooks and the ease of use are just brilliant. Spatchcocked a chicken and threw it on today, cooked in an hour, didn’t look at it once, perfect moist, crispy skin.
It is not without its flaws.
It’s not made for the thickest steel, so some of the the internal parts do rust if you don’t keep it well seasoned. The plunger switches to turn off the fan fail (I have just bypassed mine and have a manual over ride). Both of these have been remedied in a revised version, but not sure if they are available in the UK.
The other negative is the app is not great when you compare it to things like fire board but it does the job of telling me the current internal temp.
Fans are really easy to replace, just 4 screws and it is essentially a PC fan, so costs about £10 to source an easy replacement.
My longest cook on it is close to 24 hours, doing a mammoth pulled pork, and all I really had to do was fill the hopper of charcoal once and keep the meat moist. I certainly wouldn’t be anywhere near as adventurous if I was in a manual world.
I would love both a traditional charcoal (for things like dirty steaks) and a dedicated pizza oven, but the 560 does both really well, so can’t justify it.
I think if I was buying now I would go for the 800 over the 560, for slightly higher specs.
Oliver Giles at ProSmokeBBQ is the guy to go do for info.
Also @lowbrows have you come across Marcus Bawdon? Runs BBQ courses down here, he is in the process of setting up a bigger set up at Fordmore farm shop, on the Honiton to Cullompton road, might be worth a visit when it is up and running and you are down this way.