I've cooked on a wood fired stove and it's not as hard as you would think so long as you realize that you control the temperature by moving the pot or pan to another part of the stove where it's either hotter or cooler.
If you want even hotter heat, you remove the cast iron insert and expose the pan to direct fire. If the fire isn't strong enough, you can either feed more wood into the box through the door or directly through the top, if the wood is small enough.
The hardest thing to deal with is trying to decide if you're going to let the fire go out until the next time you want too cook something which means starting the fire and waiting for the stove to come to operating temperature or are you going to keep the fire going all day long?