A lot of the stuff I have cooked in an oven is of the "slow roast" variety. The typical example is where you put a whole chicken or other sizable hunk of meat in a covered roasting pan, with mushrooms, vegetables and maybe a cup or two of water, then roast it at 250 or 275 for 3 or 4 hours. This is usually started just before going out for the afternoon sit in a blind or treestand.
Most of the cooking I have done on my rocket stove is grilling meats, the way one would in a Weber grill, or simmering a stew or soup for an hour or two. Those are two different uses for a rocket stove and require different "feeding habits", such as smaller pieces of really dry wood and a personal fan (for grilling) or larger/wetter pieces that burn slower for the soup. I have found it to be challenging to run a rocket stove any other way besides full bore, unless you are OK with smoky results. They are kind of fussy, in that regard, at least from my experience.