WarmStone Newsletter

Zachary Jones was born and raised on the 24,000-acre Twodot Land and Livestock ranch south of Harlowton, Montana. He was greeted daily by vast prairie grasslands and rolling hills under the Big Sky, peppered with the Black Angus/Hereford cattle that his family raised for five generations.

Food always taste better in a wood fired stove. Knowing how to prepare the bakeoven is a skill developed over years. Here Ron Pihl and Doug Catlin give you their secrets gained from years of experience.

John McIntosh has good sense about building quality homes in Teton Valley, Idaho. He began Snake River Builders in 1993 after thirteen years’ experience building log homes in the Jackson, Wyoming area.

Food always taste better in a wood fired stove. Knowing how to prepare the bakeoven is a skill developed over years. Here Ron Pihl of WarmStone Fireplaces and Designs gives you his secrets gained from years of experience.

The drive along the snow-packed road from Jackson Hole to Wilson, Wyoming was surreal. The temperature – a chilly nine degrees Fahrenheit – and the accompanying humidity delicately kissed each branch and twig of every tree along the waterways. The landscape on this January day was comfortable in its coldness.

A bone chilling day that brought two lovers of geography and Yellowstone National Park to appreciate the bone warming comfort of one of natures geological wonders—soapstone. Where wood burning and environmental thoughtfulness work hand in glove to warm the spirit.

An evening with friends, family and food. A creative pizza gathering under the big sky of Paradise Valley Montana. Ron’s new bake oven is a beautiful labor of love, framing a view that could relax anyone—large, grassy fields stretch out to the north of their property with the Absaroka Mountains to the east, the Gallatin Range to the west, and no neighbors close by.

Jerod Pfeffer started baking his own breads in his Tulikivi bakeoven. He enjoyed it so much, he turned his passion into a full-time artisan bread business - 460 Bread in Driggs, Idaho.

What began as a fire pit for grandkids to gather around and roast marshmallows grew into an outdoor fireplace with a pizza oven.

Food always taste better in a wood fired stove. Cooking for friends, guests and loved ones in a wood fired stove is an experience everyone remembers. The recipe below will become a regular occurrence after you have tasted your own creation from a wood fire oven.

After turning to growing plants full-time, projects really began to bloom on their land. Andreas and Debbie, tired of converting their guest house to business space, decided to construct what they call a ‘headquarters’ building for Deep Creek Green.