Here are some quick impressions.
It's way better than the original wood burner that previously came with the Roccbox. The original burner was frustrating to use, even with kiln dried wood, and the hopper would fill up with ash. The 2.0 burner doesn't have this problem at all.
The wood I used was a mix of short cut kiln dried oak, as well as some very seasoned cherry and apple wood (also cut pretty short, about 3"). In the future, I'll be making the cuts for the wood a bit longer. Gozney recommends 5" x 1" x 1".
It took about a half hour to get up to the temps I was after (~800°). The wind was blowing a bit unreasonably at first (so much so that I almost put off doing the first run till tomorrow) and it was a bit smokey, but once the burner got going the smoke leveled off (though it produced more than with the gas attachment).
It uses way more wood than I was expecting. Once it was roaring, I had to feed it about every 4-6 minutes. I had to coordinate prepping my pizza with feeding the fire, so the flames wouldn't die down when I was baking a pizza. Once I figured out the rhythm after the first bake, it was easy to do.
It's hotter in there than I was expecting, and you really have to be on your toes and ready to turn your pizza or you'll burn your crust. By the third pizza however, I had it pretty much figured out.
I got some serious WFO vibes from it that I haven't felt by just using the gas burner. I used to have a wood fired oven, and I didn't realize how much I missed the smell of the cherry and apple wood burning. The wood burner brought all those memories back in a good way.
Is it more convenient than the gas burner? Of course not. The gas burner you turn on, walk away, and come back on 25 minutes. With the wood burner you're going to have to watch the flame and feed it wood as needed.
It's different than the gas burner, and in a good way. I enjoyed cooking with the wood and I'll be using it a bunch more in the future. Plus, it's great to have a backup if I ever run out of gas.