Does anyone have any knowledge they can share on the pro/cons of these two BP ovens? The GS seems to be a bit smaller with much lower BTU’s… 70k per deck vs 120k. Will the lower BTU hurt the recover time? The DS will clearly cost less to run… but how will it perform? I’d interested in peoples experiences. Thanks!
Does anyone have a view for the best BP oven to use a high quality NY slice/pie?