WarmStone Newsletter

A Tulikivi Love Affair

Tue, 28 Apr 2026 02:32:02 GMT

Often a love affair with a Tulikivi masonry heater begins with a photograph. Love at first sight and the image imprints on your mind until it’s time to bring the dream home.

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A Journey To Tulikivi

And that’s how it began with Renata Gruber. Long before she and her husband Michael Gruber built their house northwest of Spokane, Washington, Renata remembered seeing “a photo of a Finnish home, little stocking-footed blond girls sitting on the bench of the hearth, above their heads was hard tac or Finnish rye crisp, large and round with a hole in the center hanging on poles above a large soapstone fireplace.”

Curiosity inspired research and the discovery of Tulikivi masonry heaters. Renata remembers telling Michael, “If we ever build a home this will be at its heart, the non-negotiable element in our home.”

In about 2005, the couple walked into Tony’s on the Lake, a restaurant near Coeur d’Alene, Idaho, and Renata noticed a beautiful soapstone heater, thinking, “Oh my God, this is a Tulikivi!” When she inquired about it, the owner of the restaurant “lit up,” excited to talk about his Tulikivi. After a great conversation, he gave them two soapstone shot glasses, crafted from leftover soapstone from the heater’s install. Perhaps that photo of the Finnish Tulikivi years ago had been a premonition; the couple now had three blond, stocking-footed girls.

Renata remembers telling Michael, “If we ever build a home this will be at its heart, the non-negotiable element in our home.”

A Dream Becomes a Reality

Five years later, Renata served as general contractor while the Grubers built their home. She instructed the architect to design the house around a Tulikivi masonry heater. He had previously worked with Tulikivi distributor Ron Pihl at Warmstone Fireplaces and Design in Livingston, who in turn, directed her to area dealer Meri Berberet.

They installed model TTU2700/5 with a bakeoven and a four-sided wrap-around bench in 2011. And as promised, it sits center stage in their lovely home, a perfect balance of design and functionality.

For the past fourteen years, the Grubers light their first fire every October, burning daily during a typical winter (24” to 36” of snow) until April. They consider themselves “wood snobs,” burning preferred local larch, and fir. Renata or Michael set up the fire the night before to light in the morning, burning for 1-3 hours. Three to four cords of wood keep their 1800-square-foot home warm on the main floor; they also installed supplemental in-floor heat.

Michael, a retired anesthesiologist, was born in Germany, immigrating to the United States with his family in 1959. He moved to the Spokane area from the Seattle area in 1979, living on a 40-acre homestead across the road from their current home. Michael and Renata married in 1993.

Renata, a Spokane native, has worked as a certified Nurse-Midwife since 1992, initially full-time in a private OB Gyn practice, then part-time when their three girls were little and over the past 5-6 years. She’s retiring this year.

They frequently use the Tulikivi bakeoven for the quick-baking of pizzas, and slow-roasting of meats and beans. Max, their cat, sits transfixed by the flickering flames, sleeping alongside the Tulikivi, not seeming to care about singeing his whiskers.

Max the cat snuggled up to Tulikivi (Below)

Having roots in Finland and being an avid skier, Renata traveled to Finland in February 2024. Before skiing she visited the Tulikivi factory near Nunnanlahti, Juuka for a tour of soapstone cutting and finishing, the assembly area, showroom, and nearby soapstone quarry “where all the magic happens.”

Renata was impressed with the history of the factory, its remote location, warm hospitality, and personal feel. Tulikivi employee Aira Martikainen took good care of her during her three-day stay in guest quarters, which was equipped with a luxurious soapstone sauna.

Renata’s five-day guided hut-to-hut ski trip in Lapland Finland's Urho Kekkonen National Park was memorable—great views, a lot of reindeer and pure white rabbits. Her stand-out day was skiing to a hut and firing up a wood-heated sauna for a sweat, and afterward, enjoying a refreshing cool-down in the snow.

Unfortunately, Renata and her six skiing companions were struck with severe stomach flu, likely Norovirus, on the last night of their trip. The next morning, they were evacuated by sledges resembling Santa’s sleigh pulled by “angels” riding snow machines. It was a godsend—the women were tucked under reindeer hides for warmth and they didn’t have to ski 30km to civilization.

Renata credits her Finnish grandfather Charles Höglund as “likely the cause of my recognition of Tulikivi being a central piece of a family home. It is designed with craftsmanship and purpose, an earmark of the Finns.” The Tulikivi is like a member of the family.

Renata Gruber and Aira Martikainen in front of Tulikivi factory. (Below)

Karen Reinhart has published books and articles about the natural and cultural history of Yellowstone National Park and the surrounding area since 1999. She has written articles for Warmstone Fireplaces and Designs since 2001.

Rann Haight’s Keen Eye and Hand

Tue, 02 Dec 2025 20:02:49 GMT

customer spotlight

A Man of Many Talents

Architect Rann Haight began drawing about the same time he learned to walk, and can draw, paint, or illustrate anything. Visit www.rannhaight.com to check out his portfolio, not only of architectural drawings and gorgeous buildings he’s designed, but also of his art. There you’ll find a myriad of creative projects brought forth from Rann’s pencil, brush, or pastel crayon: wine labels, colorful posters for the Coeur d’ Alene Wooden Boat Festival and Opera Coeur d’ Alene, and pastel paintings.

What you won’t find there is his compilation of cartoons, “Tomorrow Is…” drawn from 2015 to 2022, for daily publication by The Coeur d’Alene Press. The drawings are precise and clever, imbued with his great sense-of-humor but also with a nod toward history. Contact Rann Haight if you’re interested in purchasing copies – his contact information is on his website www.rannhaight.com .

A Handful of Cartoons (Click on Images Below)

Haight Christmas Card 1996 & 2023

And his Christmas cards are beautiful. Rann drew the first card in 1996 when their kids were little and their Idaho home was new. Twenty-seven years later, in 2023, he drew another card, replacing their daughters with their daughters’ seven children. Look for the real Santa peering through the window in both cards. Their Tulikivi remains a focal point to many of their family gatherings over the years.

1996

2023

Contact Rann Haight if you’re interested in hiring him—his contact information is on his website www.rannhaight.com .

Tulikivi “Rann Styling”

Tue, 02 Dec 2025 20:02:47 GMT

Architect Rann Haight continued his career from his Idaho home office while his wife Samm worked at a local bank and their three daughters attended local schools. He picked up their children and took them to piano lessons. Samm picked up groceries after work.

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The Welcomed Rhythm of Life

When Ron Pihl of Warmstone saw Rann’s drawings and their new home, he recognized Rann’s architectural brilliance. Ron began handing out Rann’s business card to potential clients, telling them, “You need this guy.” Soon Rann received phone calls for design work.

Ron believes that Rann “really helped [Warmstone’s] success. I don’t know if we would’ve had as quick a success if it weren’t for Rann.” His design work was (and still is) exemplary and customers enjoyed working with him.

But Rann insists that it was a reciprocal relationship. Ron gave Rann business as far as 1,500 miles away from his Idaho home; Rann didn’t mind driving as long as his windshield views were of mountains and rivers. Once in a client’s home, Rann helped them envision the architecture of the Tulikivi masonry heater in their space. Rann said, “The designs were always the result of solving an interesting design problem.”.

“ Ron believes that Rann “really helped [Warmstone’s] success. I don’t know if we would’ve had as quick a success if it weren’t for Rann.” His design work was (and still is) exemplary and customers enjoyed working with him. ”

Rann Designed Nearly 200 Projects

For many years, Rann drew all of Ron’s Tulikivi projects as well as for other Tulikivi dealers. He designed nearly 200 projects and became known in Finland and in North America for his “Rann Style.” He often heavily modified standard Tulikivi fireplaces, customizing designs that were inspired by the Arts and Crafts Style while fighting the clean, minimalistic Finnish designs, Rann felt that North American customers wanted to be surrounded by rustic design elements, as though they were in an Adirondack Hunting Lodge, perhaps. Rann also adapted the factory’s idea of using boulders of soapstone in Tulikivi design, with different capstones and rough stone. His innovative design is still popular.

Robbins 2700 (Below)

Rann also incorporated large glass fireplace doors into his Tulikivi designs. Erkki Jarvinen taught him that they “allowed for instant gratification, and then clients realized the 24-hour heat as the [biggest] benefit later.”

Rann also designed and redesigned fireplaces, including a series of fireplaces in Walden, Colorado. (See below.).

Moore Game Room (Below)

In July 2025, Rann designed a custom build for a Warmstone client in Bonners Ferry, Idaho. They purchased a TTU 2700/51 masonry heater and the HTU 600, a shorter stove with a cooktop that heats up quickly, heating a space faster while waiting for the big heater to warm up—a popular strategy in Finland. These cooktop models can stand alone or alongside other Tulikivi heaters. Rann’s custom bench ties both units together.

Lisa Tyler’s Custom Drawing (Below)

Rann completes client drawings very quickly. For example, he drew a detailed design of Warmstone’s new showroom in Livingston in only about an hour, including a gathering area and a full kitchen. Visit Warmstone and you will feel the warmth and charm of Rann’s work surround you, much like the radiant heat of a Tulikivi masonry heater keeps you and your family comfortable during the coldest days of winter.

Contact Rann Haight if you’re interested in hiring him—his contact information is on his website www.rannhaight.com .

Contact Rann Haight if you’re interested in hiring him—his contact information is on his website www.rannhaight.com .

Get Fired Up: Bakeoven Recipes

Tue, 02 Dec 2025 20:02:45 GMT

The Haights typically burn about 1-2 cords of wood per winter. Birch is the best wood to burn because of its efficiency, but because they enjoy the crackling sound of the fire, they mostly burn larch, fir, and hemlock.

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Let’s Talk About Wood

Before writing about cooking in a Tulikivi, let’s talk about wood. Architect Rann Haight said he and his wife Samm burned wood in their masonry heater during most every month of the year. In Idaho, “when it rains in the summer and we need to take the cool edge off, we will burn the Tulikivi with the windows open.” The heater sees regular use from October to May.

When the Haight’s children were young and Samm worked away from their home, they used the Tulikivi TTU2700-51 bakeoven often. If they were busy at work or with the kids’ activities, it sometimes served as a slow cooker. (Often, the precise temperature of your Tulikivi isn’t critical to a successful bake because of its even heat.) Rann commented, “It was so good to come home to a hot meal with all of the flavors cooked together.” Now, as empty nesters, the Haights cook in the bakeoven about twice a month—it is great for a group, to try fun new recipes in, or to enjoy with special guests. Samm added, “We love our Tulikivi and the wonderful ‘warm’ relationships that have been built through this connection and the atmosphere it provides in our home.”

We hope Rann’s specific bakeoven burning instructions and the family’s recipes below encourage you to reap the benefits of baking and roasting in your bakeoven.

“ It took me about a year to learn how to cook in a Tulikivi. ” — Rann Haight

Prime Rib Perfection

Architect Rann Haight admits, “It took me about a year to learn how to cook in a Tulikivi,” and along the way he perfected a few recipes. For more than twenty years, the Haights have hosted an annual prime rib event for nearly twenty friends and family, featuring a prime rib that Rann slow-roasts in the Tulikivi bakeoven. Here’s his burning process and the recipe:

Start in the morning, burning two loads of wood in the bottom firebox. This gets the entire unit hot to the touch all the way to the top course of soapstone. Next, close off all of the air intakes and transfer what is left of the coals to the bakeoven using a small metal coal shovel. Then load the bakeoven with smaller pieces of firewood. Using the air intake on the bakeoven door, regulate the fire in the bakeoven to a slow burn for the next hour or two adding wood as desired. When the bakeoven fire is down to coals, push the coals to the back using the Tulikivi rake, dropping them into the main firebox, and shut down the air intakes on the bakeoven door.

While the heat in the unit is “soaking,” prepare an 11 to 12-pound prime rib roast with ribs cut off but tied back on for baking. Using a 1” to 2” deep, large metal roasting pan (not Pyrex, which will break), lay down a 1/2” deep bed of kosher salt. Place the roast directly on the salt. In a large bowl, using your hands, mix together additional salt adding small amounts of water until it reaches a stiff paste consistency. It should be dry enough to stick to the sides, ends, and top of the roast, encasing the roast as much as possible. Insert the probe of a meat thermometer into the thicker end of the roast.

The bakeoven should be around 600 degrees F. Place the pan in the bakeoven with the thinner end of the roast in the rear of the oven, closing the door. Remove the roast when the temperature reaches 122 degrees F and tent with foil to rest for 30 minutes. This should result with the thinner end being well done and graduating to rare at the thick end, giving something for every taste at the table. Prior to carving, lift off the salt crust like an eggshell as the meat has shrunk.

The bad news: there is no au jus in the pan. The good news: all of the meat juices are still in the roast having been sealed by the crust. I doubt anyone at the table will request au jus, just horseradish.

Samm & Rann’s Family Recipes — Rann’s Chicken Stew

Samm & Rann’s Family Recipes — Samm’s Fruit Crunch

Did you know that you can easily adapt recipes for baking in your Tulikivi? The Haight family’s Fruit Crunch recipe (below) works beautifully in a bakeoven.

Contact Rann Haight if you’re interested in hiring him—his contact information is on his website www.rannhaight.com .

The Philosophy of Architect Rann Haight

Mon, 01 Dec 2025 20:55:41 GMT

Architect Rann Haight was ahead of his time and today, by choice, is behind the times. Leading a team in the 1980s, they developed sustainable and accessible building designs before LEEDS and ADA requirements challenged architects with strict rules.

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A Man Ahead of His Times

And, as he has for more than four decades, Rann draws his designs by hand, preferring not to use computer designing programs like many architects rely on today. Instead, he gives his clients the benefits of his education, experience, and intuition. “I don’t want anything to do with computers—nothing about the architect transfers.”

Rann only works with clients who will actually live in their homes, preferring to design their homes in response to unique problem-solving challenges. He brings clients along on the design ride, “we’re going to do everything you want and make it better.”

“ I don’t want anything to do with computers—nothing about the architect transfers. ” — Rann Haight

A Mid-Life Crisis

Rann earned architectural degrees in the 1970s and his California Architectural License in 1982. He designed residential and commercial buildings, including sports arenas and hotels, but perhaps the most impressive is the multi-level, 450,000 square-foot Lincoln Plaza CalPERS building in Sacramento. He and his team developed the building’s green Carlisle Roof System with 300,000 square feet of living plants tiered on the roofs and balconies of multiple stories.

The 1986 CalPERS building received a “Gold” LEEDS rating when it was evaluated in its twenty-fifth year and it exceeded the requirements of ADA. You can find this and other projects on Rann’s website. https://www.rannhaight.com/portfolio-items/lincoln-plaza-sacramento-ca/?portfolioCats=3 .

After working for two decades, Rann experienced a mid-life crisis. To respond to needed change, he and his wife Samm bought an empty lot on Harbor Island, north of Coeur d’ Alene, Idaho in 1995. Rann designed their home with a nod to his favorite building, the 1920s Arts and Crafts Style Ahwahnee Hotel in Yosemite National Park. This style emphasized handmade, artistically designed elements, moving away from mechanized design.

True to his vision, Rann framed many arches, custom-built multi-paned windows, and used natural materials like tile and granite. I immediately felt like I was inside a work of art when I interviewed Rann in his home in summer 2025.

The Massive Tulikivi 2700/51

While still in California, Rann saw an ad for Tulikivi heaters in a Fine Homebuilding magazine. He immediately knew that he wanted to heat their new home with a Tulikivi and contacted Ron Pihl in Montana, ultimately working with Idaho dealer Meri Berberet. Rann chose Tulikivi model TTU2700-51, a large masonry heater with a bakeoven and a wrap-around bench that heats 2,000 square feet. It would take center stage in their home. (He didn’t know that in the future he’d be creating his own style of soapstone heaters, often by redesigning this Tulikivi model.)

Weighing more than four-tons, it required a massive support system that Rann designed independent from the house foundation. Tulikivi trainer and engineer Erkki Jarvinen of Finland was very impressed, saying it was the best install he’d seen yet. (Erkki etched his signature into Rann and Samm’s Tulikivi—the only time he has ever done that.) Several masons from across the country traveled to Idaho to witness the Tulikivi’s support system.

Not only was it a superb installation, it was also the first Tulikivi TTU2700 unit (one of the best-selling models) to have a bakeoven added to it. Dealers from Wisconsin and Oregon traveled to Idaho to learn about bakeovens during this historic moment in Tulikivi history.

“ Weighing more than four-tons, it required a massive support system that Rann designed independent from the house foundation. Tulikivi trainer and engineer Erkki Jarvinen of Finland was very impressed, saying it was the best install he’d seen yet. (Erkki etched his signature into Rann and Samm’s Tulikivi—the only time he has ever done that.) Several masons from across the country traveled to Idaho to witness the Tulikivi’s support system. ”

Contact Rann Haight if you’re interested in hiring him—his contact information is on his website www.rannhaight.com .

Philip Bullard: A Stone Mason Looks Forward

Mon, 18 Aug 2025 23:11:08 GMT

Over the next five years, Warmstone Co-owner and Crew Foreman Philip Bullard and Operations Manager Ashley Juhnke are buying the business from founder Ron Pihl.

Warmstone Ownership

A Slow Transition Guarantees Stablity

Over the next five years, Warmstone Co-owner and Crew Foreman Philip Bullard and Operations Manager Ashley Juhnke are buying the business from founder Ron Pihl. Philip eventually plans to make some changes to simplify the business. He’d like Warmstone to “be more of a fireplace store,” offering various wood and gas heating options, and a chimney sweeping service.

Philip began laying stone and block in his twenties for local masons and then heard about Ron Pihl and his fireplace masonry work through one of his classmates, Jerry Jessen, who worked for Ron installing Tulikivi soapstone heaters. Philip joined Ron’s crew in 1993, and a long love affair with masonry work was launched. Philip honed his talent to a high standard while building Tulikivi soapstone masonry heaters and countertops, often with custom builds

“ Philip also trains his crew in the art of building soapstone masterpieces—heaters, sinks, tile, and countertops. His 30+ years of dedication to Warmstone & Tulikivi heaters makes him one of the most experienced soapstone craftsmen in North America. ”

A Stone Mason at Heart

Philip estimates he has built over 400 Tulikivi soapstone heaters during his career, warming happy clients with healthy heat. (Please contact Philip if you’re interested in learning or honing this skill and employment. )

Warmstone has offered gas fireplaces and inserts since September of last year, a form of heat more accessible and practical to some people and businesses. Though a stone mason at heart, Philip is knowledgeable in gas fireplace installation through on-the-job experiences and looks forward to becoming an even more full-service fireplace store.

“ Philip estimates he has built over 400 Tulikivi soapstone heaters during his career, warming happy clients with healthy heat ”

Karen Reinhart has published books and articles about the natural and cultural history of Yellowstone National Park and the surrounding area since 1999. She has written articles for Warmstone Fireplaces and Designs since 2001.

Making the Tulikivi Choice…Twice

Thu, 27 Mar 2025 00:07:17 GMT

customer spotlight

TwoDot Land, Harlowton Montana

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. Now thirty-eight years old, Zachary’s life and work so far have centered on living and working the land holistically and helping others do the same. Choosing Tulikivi soapstone stoves to provide warmth and comfort for his family fit perfectly with his philosophy.

Zachary moved back to the ranch with his wife, Shannon, after college to take up the reins of management. In 2008 they decided to remodel and build an addition to the ranch house when their first daughter, Scotland, was born. The house—originally, a 400-square-foot Sears and Roebuck house from the early 1900s—was moved to its current site from another homestead on the ranch in 1941. Zachary’s grandparents had added onto the house over the years and with the newest addition, it was now a 3700-square-foot rustic but charming house. Their second daughter, River, joined the family two years later.

“ Your fire should be the center of your home. Put the fire where you live and build one fire a day. You don’t see a little kid, wrapped up in a towel, leaning against a propane or natural gas stove in the basement. ” It’s true. People are magnetically drawn to fire. When visitors come to the Jones’ door, they immediately go over to the Tulikivi, stare at it, and reach out to touch its soft, inviting warmth. Zachary candidly said, “But who goes downstairs to a furnace? People don’t go tell stories around them.” But they do around a Tulikivi. ”

Their First Tulikivi was a TU2490

The couple’s goal was to update their heating system with an aesthetic but working stove. Their research revealed that investing in a Tulikivi “made sense when compared to the cost of a furnace. In twenty-five years it would pay for itself.” So they installed their first Tulikivi, a TU2490 , positioning it between the old and new parts of the house, in the middle of its big, open floor plan. Shannon liked the way it served as a transitional element and the girls loved the warmth and comfort of the soapstone stove, clambering up to lay on top of the friendly stove.

Because cottonwood was readily available on their ranch, they burned a mixture of cottonwood and Douglas fir, which worked well. The stove burned very clean and heated the entire house efficiently, except for two back bedrooms.

Though they moved into their new Bozeman home only two months ago, the family has already baked pizzas and beef roasts in the bake oven. They first experienced the joys of a Tulikvi bake oven at the ranch where they baked bread, roasts, stews, and warmed leftovers. But the most thrilling culinary projects were cranking out pizzas for large groups, efficiently baking them in the over 500-degree F oven.

For Zachary, investing in a Tulikivi was a bit like his style of ranching. Guided by his philosophy of patience, he sees the importance and advantages of managing grasslands and cattle patiently—more in tune with how nature would accomplish either. Rather than being driven to make a quicker financial profit, finishing the animals with grain to fatten them up in a little more than a year, the ranch’s cattle only eat grass and live on the ranch for two-plus years before being harvested for the ranch’s company, Yellowstone Grassfed Beef. Taking the time to properly care for the land and embracing holistic practices pays off financially, socially, and ecologically—the basic tenet of Grasslands LLC, a ranch investment and management company Zachary co-founded, serving as the Chief Operating Officer for seven years.

Moving to New Zealand

Zachary’s work with Grasslands found him moving his family to New Zealand where he managed a 70,000-acre high country station (ranch) and an irrigated farm for three and a half years. Shannon oversaw renovations and designs of homesteads within the station while there, cultivating her passion in interior design. She also studied design while in New Zealand and appreciates the hearth statement that a Tulikivi makes.

When they returned to Montana, they built on a site northeast of Bozeman. After living in seven other houses over the past four years, they realized that they liked smaller, simpler homes so they designed and built their new home accordingly. After experiencing the Tulikivi at their ranch house, Shannon and Zachary knew that that it would be an anchor in their home once again. Though their house is small compared to the ranch house, less than half the size at 1700 square feet, the Tulikivi does not overpower the design or negatively impact traffic flow. Its see-through fire box creates a cozy ambience for people relaxing in the living room or for the girls and their art projects on the dining room table.

Zachary quipped, “Your fire should be the center of your home. Put the fire where you live and build one fire a day. You don’t see a little kid, wrapped up in a towel, leaning against a propane or natural gas stove in the basement.”

It’s true. People are magnetically drawn to fire. When visitors come to the Jones’ door, they immediately go over to the Tulikivi, stare at it, and reach out to touch its soft, inviting warmth. Zachary candidly said, “But who goes downstairs to a furnace? People don’t go tell stories around them.” But they do around a Tulikivi.

“ For Zachary, investing in a Tulikivi was a bit like his style of ranching. Guided by his philosophy of patience, he sees the importance and advantages of managing grasslands and cattle patiently—more in tune with how nature would accomplish either. Rather than being driven to make a quicker financial profit, finishing the animals with grain to fatten them up in a little more than a year, the ranch’s cattle only eat grass and live on the ranch for two-plus years before being harvested for the ranch’s company, Yellowstone Grassfed Beef. ”

Life’s Like A Grazing Plan...

Zachary shared a bit of wisdom, a personal philosophy, “Life is like a grazing plan—the right paddock at the right time for the right reason.” For now, the right place for the Jones family is Bozeman, Montana. It serves Zachary well as Co-Chief Ruminator for Yellowstone Grassfed Beef—the family ranch is nearby where he still serves as general manager and director—and for his consulting work helping ranchers around the nation manage grasslands holistically. He can easily travel from Bozeman to wherever he needs to go—so far, places like Oklahoma, Kansas, California, New Mexico, New York, and, of course, Montana. But who knows what the future will bring?

Zachary and Shannon have faith that their second Tulikivi will make their house more attractive for a future buyer should they ever move (remember the grazing plan!). People will need to continue to heat their homes and it makes sense to burn carbon that is currently here rather than rely on fossil fuels.

If they do move, I’d bet that the Jones family would install a third Tulikivi in their next home.

Two Bakeoven Recipes— Patatas Panderas & Chuck Roast

Wed, 26 Mar 2025 22:59:28 GMT

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.

COOKING / RECIPE

Baking in your Tulikivi

If you built a fire in your Tulikivi the night before, build a fire (or two) directly in the bakeoven. If your Tulikivi is cold, start a fire early in the day and then do a double or triple firing directly in the bakeoven. It usually takes two-three hours to get the bakeoven to the ideal temperature. When the final firing has burned down, push the remaining ash and coals down the ash chute with the coal rake. Let the oven “soak” for 30-45 minutes before proceeding. Check the oven temperature with a thermometer or sprinkle cornmeal on the oven floor; if it blackens quickly, it’s too hot and needs to soak longer. The bakeoven is then ready for baking or roasting and will retain proper baking temperatures for hours. Because the heat is so even, the temperature is not always critical.

“You may use an oven thermometer if desired or test the oven floor with a sprinkle of cornmeal. If it blackens quickly, the oven is too hot and needs to soak longer. The bake oven is then ready for baking or roasting and will retain proper baking temperatures for hours. Bake oven temperature is not always critical for baking or cooking in your Tulikivi, because of the even heat.”

Patatas Panderas by Doug Catlin

Even if you don’t have a bake oven, you can bake in your fireplace. After your fire has burned down to the coal stage, you can bake, roast, or barbecue on the stainless steel Bratrost, which is inserted into your firebox. It comes in two sizes and cleans easily after use. Available at Warmstone Fireplaces and Designs in Livingston.

INGREDIENTS

Several Baking Potatoes, Preferably Yukon Gold
Sweet Onions, Thinly Sliced
Salt
Paprika
Black pepper, freshly ground
Olive Oil

STEP ONE

Slice potatoes very thin and layer in a cazuela (clay casserole dish) or in cast-iron skillet in concentric circles. Drizzle olive oil and sprinkle salt, pepper, and paprika over the potatoes. Add a layer of onions. Repeat with several spiced potato layers.

STEP TWO
Bake for approximately one hour or until potatoes are done and have a crunchy top.

Buffalo or Beef Chuck Roast for Sandwiches by Ron Pihl

Your Tulikivi bakeoven can act as a “slow cooker.” After you burn your morning fire you can put a covered pot in your bakeoven and cook a roast, stew, or soup all day.

INGREDIENTS

1-3 pound buffalo or beef chuck roast
1 ½ c. ketchup
¼ c. brown sugar
¼ c. red wine vinegar
2 Tblsp. Dijon-style mustard
2 Tblsp. Worcestershire sauce
1 tsp. liquid smoke flavoring
½ tsp. salt
¼ tsp. black pepper, fresh ground
¼ tsp. garlic powder

STEP ONE

In a large bowl combine all of the ingredients except roast and stir well.

STEP TWO

Place the roast in a large pot (soapstone or cast iron). Pour the sauce mixture over the roast. Cover and cook in your Tulikivi bakeoven for 8-10 hours. The meat is so tender that it falls apart! Serve on rolls with spicy mustard or horseradish.

Functional Art

Fri, 21 Mar 2025 15:29:11 GMT

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.

customer spotlight

Snake River Builders

John McIntosh of Snake River Builders has a good sense of humor. He told me that if his prospective clients don’t have a similar good sense, he’s less inclined to work for them. John shared his T-shirt humor, clever thought provoking sayings that he prints on America’s seemingly most popular garment. Here are some examples that make light of his building profession:

“Perfect work done instantly for no money”

“Friends don’t let friends remodel”

“The sooner we fall behind the more time we have to catch up”

Seriously, 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. Primarily a design-build company, he guides his clients’ decisions before the ground breaking, encouraging them to build less large, ostentatious homes, decreasing the structure’s footprint on the environment.

Exorbitantly-priced property and homes near Jackson, Wyoming, on the other side of the Tetons, has made Victor and nearby Driggs, the more affordable places to build. John wants the growth in Teton Valley to be conscientious. The Snake River Builders—John, his wife Pauline who manages the office and their ten carpenters—are known for building “green,” a popular sustainable building practice “buzz-word.” Though the area is growing by leaps and bounds, John sees new arrivals to the valley as mostly positive contributors to the community bringing new energy and new perspectives.

Victor and Driggs are no longer sleepy little towns on the backside of the Teton Range but are destinations in themselves, offering superb recreational opportunities. Potato farm irrigators rub elbows with wealthy Easterners who are building second homes trying to capture a sense of the West and a sense of small-town community.

One of John’s clients, Rusty Vest, was recently interviewed in a New York Times article published about Teton Valley, Idaho. Rusty moved his family to the Driggs area from Tennessee when the family found themselves returning again and again to the beauty of the area. Rusty hired Snake River Builders to reassemble a 180-year-old Tennessee cabin—a work currently in progress. A Tulikivi soapstone heater will grace the cabin.

On the West Side of the Teton Range

In late October, John drove me up a steep, winding road banked by aspen groves that had already shed their pennies of gold. The road led to another of his projects, a home west of Victor, Idaho that he finished building in the spring of 2006. The residence steps neatly down the hill and doesn’t loom toward the valley with one, ominous glass face. The home’s view was just as breathtaking from more sensibly-sized panes—a large panorama of the gentle backside of the Teton Range, the three distinct peaks poking skyward above high foothills that form the valley’s eastern wall. The luminous globe of a nearly full moon was rising above the Tetons. Far below, the growing town of Victor still looked small.

The home’s artful presence began with a lovely and colorful slate-patio puzzle that led me to the door. Once inside, I was instantly mesmerized by the interesting array of woods on display— primarily choices that reflected John’s philosophy of giving thought to what they, as builders, were doing. The entry’s bench, two doors and stairs were crafted from fast-growing and thus easily regenerated, bio-engineered Lyptus wood grown in South America; the wood reminded me of mahogany with its fine grain and deep red color. Reclaimed wood with dark, telltale nail “stains” was used as trim. Naturally flanged cedar trunks supported timberframe beams that were artfully joined with scarf joints that interlock. A large, long, wider-at-one-end dining-room table crafted from a single Hawaiian tree complemented the flanged posts, tying the owner’s previous island chapter to their Teton Valley saga.

And of course, central to the common areas was a beautiful Tulikivi—the reason for my visit. John noted the fireplace’s secondary but aesthetically pleasing role of lightly demarcating living and dining room spaces. Seeing a soapstone heater in a home whose owners and builders were so mindful of their material choices made for a perfect fit. It looked lovely and inviting. I could easily imagine a roaring fire and in fact, my first expressed thought when I noticed it, was that I wished the Tulikivi was radiating its comforting, signature heat. It was cold that particular October evening!

“ Whenever I ask Tulikivi owners, builders or contractors what they like about soapstone fireplaces, I never get a blank look. John was no different. He noted their superior efficiency, particularly noting the downside of the “heat up, cool down” nature of woodstove heat—a heat source he had lived with for fourteen years. He liked the Tulikivi design options and the installation adaptations that address individual homeowners’ needs. John also noted the superiority of the soapstone material. ”

Tulikivi 2700 see-through

This Tulikivi model TU2700 see-through custom with rough face, sports two fireplace doors, opening to both dining and living rooms. During the firing stage, the Tulikivi provides a lovely, seethrough fire, doubling its artistic value. Colorful red-toned slate surrounds the masonry heater, repeating its other uses in and around the house. (Some Tulikivi owners pave benches and floor adjacent to the fireplace with soapstone but the neutral gray of soapstone also blends beautifully with other materials.)

Nearby, a heavily-pillowed built-in couch transforms into a bed long and wide enough for a family of four to snuggle and sleep upon, reflecting a Hawaiian tradition of sleeping wherever you’re comfortable. Unlike camping out next to traditional woodstoves, these sleepers would not be hot when going to bed, nor would they be cold in the morning! Dreaming in the living room with the Tulikivi gently radiating consistent heat would be heavenly— reminiscent of a warm beach.

The kitchen exemplified practical luxury. Its centerpiece was another long slab of wood that served as island and seemingly endless cutting board. But the real luxury was the soapstone countertops, sinks and tiled wall behind the gas stove, grounding the space in classy yet functional stone that other manmade materials simply cannot emulate. It would be a toss-up for me as to where I would want to spend my time—tossing pillows down next to the fireplace or preparing vegetables and tossing salad on the soapstone in the kitchen!

Soapstone the Superior Material

Whenever I ask Tulikivi owners, builders or contractors what they like about soapstone fireplaces, I never get a blank look. John was no different. He noted their superior efficiency, particularly noting the downside of the “heat up, cool down” nature of woodstove heat—a heat source he had lived with for fourteen years. He liked the Tulikivi design options and the installation adaptations that address individual homeowners’ needs. John also noted the superiority of the soapstone material.

I, too, have marveled at its soft yet dense nature. The characteristics of soapstone make it easy to carve, hard to break a dish in a sink because it “gives,” and yet its density makes it the superior choice for heat retention and slow, healthy, even release of warmth. Simply put, Tulikivi soapstone is functional art.

Prime Rib Roast and Oven Roasted Vegetables

Fri, 21 Mar 2025 15:29:07 GMT

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.

COOKING / RECIPE

Baking in your Tulikivi

Prime Rib Roast (bone in)

Even if you don’t have a bake oven, you can bake in your fireplace with a Bratrost! After your fire has burned down to the coal stage, you can bake, roast, or barbecue on the stainless steel Bratrost, which is inserted into your firebox. It comes in two sizes and cleans easily after use. Available at Warmstone Fireplaces and Designs in Livingston.

STEP ONE

Make a thick paste using:

Olive oil
Red wine vinegar
Lemon juice
Oregano
Crushed garlic
Freshly crushed pepper
Salt

Rub all over roast and let marinate for 2 hours to Overnight.

STEP TWO

Place roast on a rack in a glass pan (Pyrex type), fat side up. Insert meat thermometer into the side of the roast (or it may not fit in the oven). If the oven is above 430 degrees F, I put a piece of aluminum foil over the top of the roast for the first 15 or 20 minutes of baking so it will not blacken too much. For medium-rare doneness, remove the bakeoven at 125-130 degrees F internal temperature (this takes my oven about 1 hour, 45 minutes to 2 hours).

STEP THREE

Let stand for about 15 minutes before serving. ENJOY (with friends. of course)!

Oven Roasted Vegetables

INGREDIENTS

Vegetables

3-4 medium potatoes
2-3 carrots, peeled
1-2 bell or Anaheim peppers, seeded
1 onion, large
1 zucchini, medium
8-12 mushrooms
8 cloves garlic, peeled and halved

Spices

2-3 tsps. olive oil
2 Tblsp. oregano, fresh or 2 tsp. dried
2 tsp. basil, dried
2 tsp. thyme, dried
1 tsp. black pepper
1 tsp. paprika
1 tsp. chili powder
Salt and pepper, to taste
Parsley

STEP ONE

Preheat oven between 375-425F degrees.

STEP TWO

Cut vegetables into stew size pieces into a large bowl. Pour olive oil over vegetables, sprinkle with spices, and toss to mix well. Spread on large baking sheet or cake pan and place in oven.

STEP THREE

Bake 45 minutes, stirring every 15 minutes, until fork tender. Garnish with parsley and adjust seasoning.

IN ADDITION

You may also add the oiled and spiced vegetables to a roast or chicken during the last 30-40 minutes of cooking.

Nora’s Fish Creek Inn

Fri, 14 Mar 2025 19:45:30 GMT

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.

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From Jackson Hole to Wilson

There was about two and a half feet of snow on the sprawling cabin structure’s roof, located on the main drag of small town Wilson, elevation over 6200 feet. The sign perched high on the peak of Nora’s roof barely announced the thriving eatery; it was all but buried beneath fresh pillows of snow. One got the sense that the sign really wasn’t needed; this business was a local success story with the telltale sign of a perpetually full parking lot.

I stomped the snow off my boots and went in for a late breakfast. Despite the frigid air of the outdoors, the restaurant was warm and cozy. Breakfasted clientele: skiers, families and a few locals, there just for coffee and conversation, made for a lively and inviting atmosphere.

“ The two rooms were enveloped in comfortable, consistent heat – no one was huddled up to the fireplace – there was no need. The kitchen stove’s exhaust system quickly draws air from the dining areas, sucking the cafe’s heat out the vent. To counterbalance this effect, employees keep a small gas stove lit at the opposite end of the building from the Tulikivi. Other than the small gas stove’s ancillary contribution, the Tulikivi is the restaurant’s workhorse. ”

The Tulikivi 2700

The restaurant’s Tulikivi, model 2700, was at one end of the large, two-sided room divided by a central U-shaped serving counter. I chose a table adjacent to the beautiful soapstone heater and waited for Buck Beckett, the area’s stone mason and Tulikivi representative. I also waited for restaurant owner Nora Tygum to tell me the saga of this particular Tulikivi. I reached over and placed the palm of my hand on the soapstone giant’s side; it was pleasantly warm at first, and then, after about five seconds, I had to draw my hand away.
The two rooms were enveloped in comfortable, consistent heat – no one was huddled up to the fireplace – there was no need. The kitchen stove’s exhaust system quickly draws air from the dining areas, sucking the cafe’s heat out the vent. To counterbalance this effect, employees keep a small gas stove lit at the opposite end of the building from the Tulikivi. Other than the small gas stove’s ancillary contribution, the Tulikivi is the restaurant’s workhorse.

While I waited, I watched a woman sidle up to the beautiful masonry heater, stretching her hands out to its pleasant warmth as if greeting the sun in the morning. The sensation of comfort elicited a smile before she returned to her table and her breakfast.

I chatted with Wes Bircher, grandson to Wesley Bircher who, in 1935, built the low-slung log building that now houses Nora’s. He is one of the regulars, along with Buck, who religiously schedule time here every morning. It’s a comfortable place to begin a day.

Radiant Heat Pulses Invisibly and Silently

Nora’s Fish Creek Inn is a family business that opened in 1982. Nora’s daughter Katherine (Kat) shares prep cooking duties with Nora and manages the daytime shift. Her son Trace is the nighttime dining room manager. He builds a fire every day around 4:00 p.m. in the restaurant’s masonry fireplace. He uses about one and a half armloads of dry wood for the initial firing, damps down the firebox in about an hour and a half, and then, adds a log around 7:00 p.m., letting the fire die down for the night.

Wonderful, warm, radiant heat pulses invisibly and silently from the artful Tulikivi, greeting employees and hungry patrons early in the morning. There’s no need to “put another log on the fire” during the hectic times of breakfast and lunch. The Tulikivi gently performs until four o’clock rolls around again (and would still be quite warm even longer). As daylight disappears over the western horizon, the dinner crowd enjoys the flickering flames of the fireplace’s newly built fire. It’s a healthy, satisfying rhythm for Nora, her family, and her faithful customers.

Buck installed the Tulikivi twelve years prior at no cost to Nora, a win-win situation for both of them. This fireplace has had a makeover three times, serving as a showcase unit and inspiring sales of forty to fifty units, according to Buck. The original facade used textured rectangular “bricks,” the second featured a rustic face-lift that used large, rugged boulders, and the current version is clad in a more contemporary look: smooth soapstone tiles framed by rough cornerstones with a belt of black steel around its middle. A 12” carved soapstone fish is front and center above the firebox giving a nod to the region’s wildlife. This “change of face” can be applied to any existing unit to update or simply transform its image in a home or business.

“ Wonderful, warm, radiant heat pulses invisibly and silently from the artful Tulikivi, greeting employees and hungry patrons early in the morning. There’s no need to “put another log on the fire” during the hectic times of breakfast and lunch. The Tulikivi gently performs until four o’clock rolls around again (and would still be quite warm even longer). As daylight disappears over the western horizon, the dinner crowd enjoys the flickering flames of the fireplace’s newly built fire. It’s a healthy, satisfying rhythm for Nora, her family, and her faithful customers ”

A Practical Form of Art

Beginning in October and ending in May sometime, Buck builds daily fires in his Tulikivi in Jackson Hole. His unit is smaller than Nora’s to correspond to his smaller 900 square foot home. Buck only burns about three cords of wood each season.

Nora’s son Trace commented that what he likes best about the soapstone fireplace is that it doesn’t burn much wood. He too, burns only about three cords of wood per winter even though the restaurant is much larger than Buck’s home. This small amount of wood is indeed impressive, considering the heat depletion effect of the kitchen exhaust fan. The restaurant’s heat must be steady for comfort. When it’s really cold – twenty to thirty degrees below zero – Trace might build another fire in the soapstone fireplace during the day but he rarely needs to.

The pleasing ambience of good food prepared and served by good people in a warm, healthy environment is a perfect combination. It makes customers want to come back. The Tulikivi is the restaurant’s showpiece – a practical form of art. If you haven’t stopped by lately, drop by Nora’s and admire the “new” soapstone fireplace. Savor a cup of coffee and dream of having one installed in your business or home.

The Healthy Choice

Nora loves her restaurant’s Tulikivi. She confessed, “I like the warm heat. It’s cozy, comfortable, and the Tulikivi is beautiful.” Nora stands behind her words. She is installing a Tulikivi in her new home in Southwest Montana as soon as possible. Nora is very excited about the Tulikivi that will be the functional centerpiece in her new house. The rough-to-the-touch boulders that formed the previous sheath of the restaurant’s fireplace will be recycled in her newly-built home. It will connect Nora’s Montana home to her life in Wyoming as successful restaurateur.

In Montana, Nora’s newly installed Tulikivi will have a bake oven. She dreams of relaxing on her couch while her Tulikivi perfectly cooks casseroles, pizzas, stews and bread. A Tulikivi that doesn’t have a separate, small firebox can also be used to bake in; contact any dealer to purchase a “Bratrost”, a special cooking insert that guarantees great results. They’re easy to use.

Beyond the obvious heating and cooking benefits, owning a Tulikivi is also a healthy choice. Buck is a firm believer in the health benefits of using a masonry heater. Forced air heating or convection heating doesn’t agree with Buck, who gets upper respiratory illnesses when subjected to that kind of heat. (The truth is – it’s not good for anyone!) Buck said, “You can feel yourself getting better when you start using a Tulikivi.” Masonry heaters heat by direct radiation rather than by convection like traditional wood-burning stoves. Gone are the germs and mold that piggyback onto circulating dust that plague homes with wood-burning stoves. Housekeeping is a breeze.

Nora's Fish Creek Inn no longer is operated by the Tygum family—Nora passed in 2022; new owners continue the tradition of good food while heating the restaurant with a Tulikivi. Mason Buck Beckett passed away in 2021; he sold many Tulikivi’s in the Utah-Wyoming-Southeast Idaho areas during his career as a Tulikivi dealer and installer.

From Wineglass Mountain: A Tulikivi Tale

Fri, 20 Dec 2024 23:38:45 GMT

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.

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A Bone Chilling Day in Paradise

Judy Meyer and her husband Bob Pavlowsky didn’t plan to install a fireplace. But a chilling experience changed their feelings about wood-burning heat. During Thanksgiving break in 2020, the couple flew to Bozeman, Montana from their Springfield, Missouri home. They quickly drove to their forty acres on Wineglass Mountain, south of Livingston, Montana, to meet with their building contractor. It was snowing and the ground was covered with snow. In their haste, they had forgotten to retrieve more suitable footwear from their luggage. They were wearing tennis shoes, which of course, didn’t keep their warm and dry.

Judy and Bob were building an environmentally friendly home at 5400-foot elevation, using structurally insulated panels for the walls, triple-pane solar-passive windows, and bamboo flooring. They designed their roof line to withstand the winds that were legendary in the Livingston area—winds that descend from Yellowstone National Park’s 8,000-foot volcanic plateau, funneling down Paradise Valley and blasting full-force as the valley widens and the Yellowstone River turns sharply east. There was no room in their green home for an inefficient wood-burning fireplace, consuming wood all day and producing copious amounts of messy ash. Their home would be heated by clean electricity; solar panels would reduce their summer electricity bills.

Judy remembers the “bone-marrow cold and wet” of that November 2020 day, but then broadly smiles, remembering the comfortable warmth that welcomed them when they returned to Bozeman. Their longtime Yellowstone friends Bonnie Sachatello-Sawyer and Joe Sawyer had installed a large Tulikivi masonry stove with a bake oven several years prior. It pulled the chill from Judy and Bob’s bones that evening. The next day, they drove to Warmstone Fireplaces and Designs in Livingston and talked to Ron Pihl about purchasing a Tulikivi. Judy remembers touching every stove in the showroom that day.

“ They designed their roof line to withstand the winds that were legendary in the Livingston area—winds that descend from Yellowstone National Park’s 8,000-foot volcanic plateau, funneling down Paradise Valley and blasting full-force as the valley widens and the Yellowstone River turns sharply east. ”

Tulikivi KTU1337T/91

Judy and Bob’s extreme encounter with Mother Nature juxtaposed with lovely Tulikivi warmth changed their minds about fireplaces. They learned that not only are soapstone fireplaces extremely efficient, burning very little wood compared to traditional fireplaces, but their heat is healthy—radiant, not convection heat.

The couple purchased a Tulikivi KTU1337T/91 , a beautiful corner model with a panorama glass door. Its 91% efficiency made Judy and Bob very comfortable with its performance. To support its nearly 3,500-pound weight, steel beams were added to the crawl space during the construction of their home in August 2023. An under-the-deck air duct delivers fresh air directly to the firebox so that it doesn’t pull air from the home’s interior.

Judy appreciates that their home is heated by the Tulikivi’s mass and not burning logs. Every morning when it’s cold outside, they light a fire, feeding it for about one-half hour. The fire burns for two or three hours before it goes out completely. The next morning, it’s still toasty and warm, perhaps inviting a stint on the bench with a warm beverage.

The stove is 65” tall but Judy and Bob elected to extend the soapstone chimney to their two-story ceiling—an appealing addition that blends perfectly with their home’s soothing, grey palette. Judy grew up in a charcoal grey-sided 100-year-old farmhouse in Ohio, influencing the exterior and interior colors of their home. But their home is anything but monochromatic—strategic pops of color delight the eye.

Stunning Views in All Directions

And their end-of-the-road views are stunning: The Absaroka Range’s limestone and sedimentary rocks above the first canyon south of Livingston, the Crazy Mountains to the northeast, and Livingston, 1,200 feet below, are breathtaking. I enjoyed views from their deck on a rare windless day in early December. Inside, expansive windows access these views.

Bob and Judy’s Tulikivi heats about 1,000 square feet—the living and dining rooms, as well as the kitchen. The couple seemingly have an endless supply of firewood—about a quarter of their acreage is mature forest. But because the house also has an upper floor and two bedrooms down the hall, electricity is still the home’s main heat source.

“ I love the people at Warmstone, they’re so knowledgeable and happy to share their wisdom. Everybody is friendly and they listen to what we need.” With one word, Judy described the feeling of enjoying a Tulikivi: gemütlich . It’s a German word meaning comfortable, calm, and cozy. I think she defined it perfectly. ”

Geography—A Lifelong Passion

Judy’s history in the area began in 1980 when she was hired in Yellowstone National Park as a step-on guide for TWA Services, a park concessioner, because she spoke German. (There were a lot of German-speaking tourists in the park.) Judy worked six seasons in the park while attending graduate school at University of North Caroline-Chapel Hill and at University of Wisconsin-Madison.

The igneous rock of the park made her feel at home. Blending her love for the park and her study of historical geography, she explored the depth of America’s connection to the park in her book, The Spirit of Yellowstone: The Cultural Evolution of a National Park , published in 1996.

Judy met Bob while working toward her PhD in Geography at the University of Wisconsin-Madison. They married and had three children: Carrie, and twins Aaron and Johanna. They took summer road trips to Yellowstone when their children were young, renewing their love for the area and dreaming of returning to build a home on Wineglass Mountain. (Carrie and Aaron also worked in the park for a few years.)

Bob and Judy recently retired from 30-year careers as geography professors. Now, they are surrounded by quiet beauty not far from the culture and geography of the park. A lot of their friends who once worked for the park also live in the Greater Yellowstone Ecosystem.

Judy and Bob plan to purchase a soapstone sink from Warmstone Fireplaces and Designs in the near future. They love the look and feel of the stone and believe that replacing their entryway sink with soapstone will help tie that area to their living room. I think it’s partly because they look forward to working with the team at Warmstone again.

Judy remarked, “I love the people at Warmstone, they’re so knowledgeable and happy to share their wisdom. Everybody is friendly and they listen to what we need.” With one word, Judy described the feeling of enjoying a Tulikivi: gemütlich . It’s a German word meaning comfortable, calm, and cozy. I think she defined it perfectly

A Bakeoven Pizza Party in Paradise

Sat, 27 Jul 2024 23:09:38 GMT

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.

customer spotlight

July in Paradise

It was a lovely and sunny early July evening at Desiree and Ron Pihl’s home in Paradise Valley, about 30 minutes south of Livingston, Montana. The Pihls’ promise of homemade bakeoven pizza lured old friends to their lovely backyard in anticipation. The outdoor temperature was ideal, and after a breezy spring and early summer, there was only a whisper of wind, if there was any at all.

I’ve made and baked pizzas with Ron in the bakeoven of a Tulikivi soapstone masonry heater before, enjoying the process and the savory outcome. But this time, the culinary star was a custom outdoor bakeoven that Ron designed and built on his property. The Pihl family appreciates cooking and baking on their covered patio several months of the year. It 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.

When completing a home project, taking your time helps balance work demands with homelife. The entire project, including the cement patio, oven, and timber-frame roof situated to protect grills and prep areas on either side of the oven, took two years and three months to complete. The oven and its rockwork opening took about three months to complete.

“ The Pihl family appreciates cooking and baking on their covered patio several months of the year. It 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. ”

About the Bake Oven

The bakeoven’s interior cooking space is 36″, while the exterior is 50″ in diameter. A substantial 4.5″ of insulation, including two 1″ layers of Superwool high-temp ceramic wool and two 1″ layers of perlite insulation mixed with Portland cement, is underneath the bakeoven floor and sandwiched between the inner and outer walls of the dome-shaped oven. Ron cautioned, “A lot of times people don’t use enough insulation in home-built ovens and then they wonder why it doesn’t hold heat.”

When starting with a cold oven, Ron removes the oven door and builds a fire in the center of the bake chamber about four to five hours before it’s time to bake. He typically uses sixty or more pounds of wood, feeding the fire three or four times. Ron often uses a combination of cottonwood and fir when heating the oven, but when there is food in the oven, he adds hardwood like recycled oak or local apple and chokecherry.

When he thinks the oven heat is climbing to pizza-baking temperatures, Ron points a handheld infrared thermometer gun at the oven floor. If it isn’t quite hot enough to bake—700-725 degrees Fahrenheit is ideal—he builds a small fire in the back and pulls coals forward to the center of the bakeoven floor to “soak.” Ron then sweeps the coals to the back of the oven and checks the temperature again. As he’s baking, especially if he’s baking a lot of pizzas and the oven cools down too much, he simply adds wood to the coals in the back of the stove to reignite, rakes them forward, and waits a bit for the temperature to increase. A quick sweep to the back of the oven, then it’s game on.

Guests create their own pizza by hand (literally)

Desiree made the pizza dough and later demonstrated the art of patting out the dough on a board covered with fine semolina flour, stretching it thin and finishing with a thicker rim. Ron and Desiree made the tomato sauce and assembled platters and bowls of salami, sausage, mozzarella, vegies, garlic, and herbs.

The best pizza party involves attendees in the creative process. Each guest flattened a dough ball into a circular shape with their fingers, moving it onto the pizza peel, where they adorned it with sauce and their favorite toppings. We practiced transferring our personalized pizzas into the oven using the long-handled peel and the all-important wrist flick.

The same tool is used to slide under an edge of the pizza while it’s baking, and with a quick jerk, to rotate it to ensure even baking. In an oven this hot, it only takes 2-4 minutes to bake. The pizzas were delicious—the crust perfect.

Desiree said that when Ron fires up the bakeoven at the onset of a weekend at home that they often bake a few meals in the outdoor oven, capitalizing on the residual heat that lingers because of the insulation. To preserve heat for the next day, he places a piece of Superwool between the uninsulated door and the oven opening.

For sweltering hot days like we’ve been having in Montana this July—into the mid-90s for several days—not having to use your kitchen oven is a wonderful way to keep your house cooler.

“ The best pizza party involves attendees in the creative process. Each guest flattened a dough ball into a circular shape with their fingers, moving it onto the pizza peel, where they adorned it with sauce and their favorite toppings. We practiced transferring our personalized pizzas into the oven using the long-handled peel and the all-important wrist flick. ”

Ron’s award winning oven

We were not the only people to think Ron’s bakeoven was special. He was awarded third place in the Masonry Heater Association of North America’s Bakeoven Category of the 2024 Design Contest. See https://www.facebook.com/share/p/CKtypr6rdqVaKqnF/ .

Over the years, Warmstone Fireplaces and Design has designed and built about a dozen specialized bakeovens for clients. Including Tulikivi fireplaces with ovens, the number of bakeovens installed by Ron and his team jumps to several hundred. Contact Ron if you are interested in the design and installation of your own bakeoven. Cooking your own food in a wood-fired oven is very rewarding!

You can also build your own using kits. Ron recommends Forno Bravo . Mother Earth News recently published an article about building a cob pizza oven, which is a good beginner bakeoven project. (See the August/September 2024 issue.)

However you create your own backyard oven, it’s a worthy project that you’ll enjoy for years to come. Plan on throwing a few pizza parties. If you’re new to your neighborhood, it’s a great way to make new friends. And if you have resided on your property for years, invite old friends and they’ll marvel at your outdoor cooking ability again and again. The secret, of course, is the bakeoven.

Cranberry Walnut Bread

website@sitemodify.com (Website Editor) — Wed, 28 Feb 2024 22:02:06 GMT

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.

COOKING / RECIPE

460 Bread in Driggs Idaho

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. Check it out at www.460bread.com. And here’s Jerod’s holiday treat for his fellow Tulikivi fans: “Hearty whole grains and sweet cranberries make the 460 Walnut Cranberry bread one of our most popular loaves around the holidays. The soapstone masonry in your Tulikivi Bake Oven provides the ideal environment for baking real artisan bread at home.”

Professional Baker’s Tip: If you don’t have a gram scale, add one to the top of your Christmas wish list. You’ll get more consistent results by weighing ingredients (and won’t have measuring cups to wash!)

Tulikivi Bake Oven Recipes — Cranberry Bread

INGREDIENTS

1 cup of unbleached wheat flour
1/2 cup of whole wheat flour
2 tsp of salt
8 oz of stiff sourdough starter
1-1/4 cup of water
3-1/8 oz of dried cranberries
2-1/2 oz of toasted walnuts

Makes one large loaf. Make sure to time the heating of your oven and rising of the dough accordingly.

STEP ONE

In a large bowl, roughly mix together all of the ingredients. Use a water temperature (start with 85°F or 29°C) that will result in a dough between 78-80°F or 26-27°C.

STEP TWO

Cover and place in a warm area to ferment for three hours. Stretch and fold the dough every 30-45 minutes.

STEP THREE

Bring the oven temp up to 450°F or 230°C by directly firing the bake oven. Let the oven “soak” or equalize for an hour minimum for more even baking.

STEP FOUR

Pre-shape the dough into a tight ball, place on parchment paper and cover with a large inverted bowl. Let rise in a warm place for 2 hours.

STEP FIVE

Preheat a Dutch oven (e.g. a 3 litre Kermansavi HotPot) in your Tulikivi Bake Oven for 30 minutes.

From Fire Pit to Gourmet Outdoor Kitchen

Wed, 28 Feb 2024 21:35:50 GMT

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

customer spotlight

DIY is more complicated then it looks

We all know that projects tend to get bigger. What began as a fire pit for grandkids to gather around and roast marshmallows grew into an outdoor fireplace with a pizza oven. Scott and Jackie Lease’s completed fireplace is a stunning centerpiece on their patio, and the Forno Bravo oven performs beautifully, providing delectable food for their many dinner parties.

The Leases have lived in the Bozeman, Montana area since the 1960s, both growing up in the Gallatin Valley. Scott is the general manager at Harrington’s Pepsi Cola, a position he’s held for thirty-five years. Jackie owns and operates a sign business, Signs Here.

Initially, Scott planned to build his own pizza oven. He did a lot of research one winter, learning through several pizza oven companies that the science of building an oven was complicated. He kept coming back to Forno Bravo and was pleased to find that WarmStone Fireplaces and Design in nearby Livingston was a dealer for the California-made ovens. Scott built the fireplace and installed the Forno Bravo Casa2G80 model pizza oven himself.

“ I’ve discovered that the oven can be used as a smoker too. I collect apple, cherry, oak or mesquite and soak the wood in buckets of water. I add the wood as I’m cooking.” He regulates the amount of smoke by adjusting the door of the oven. ”

Relaxing with cooking

Scott enjoys the “old school” philosophy of baking and roasting by building a fire directly in the Forno Bravo oven that quickly heats it up to 700 to 800 degrees Fahrenheit. He then lets it settle down to 550 or 600 degrees. By pushing the embers back to the rear of the oven, it’s ready to bake or roast. The even, “surround” heat easily holds for six to seven hours. The refractory clay that absorbs and retains heat and the oven’s superior insulation keeps the heat in the oven.

Scott does most of the cooking in the pizza oven and considers it a very relaxing way to cook. He has made bread, roasts, prime rib, turkey, salmon and trout on cedar boards, breakfast quiche, appetizers, and more in the oven. He commented, “I’ve discovered that the oven can be used as a smoker too. I collect apple, cherry, oak or mesquite and soak the wood in buckets of water. I add the wood as I’m cooking.” He regulates the amount of smoke by adjusting the door of the oven.

Forno Bravo has designed different ovens to suit the varying needs of families and commercial businesses. Warmstone Fireplace and Design plans to display some of the pizza ovens in the future.

Mushroom Pillows

website@sitemodify.com (Website Editor) — Wed, 28 Feb 2024 20:37:37 GMT

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.

COOKING / RECIPE

Tulikivi Bake Oven Recipes — Mushroom Pillows

INGREDIENTS

1 shallot, finely diced
1 garlic clove, finely diced
1 tbsp olive oil
1 portobello mushroom
1/4 lb shitake mushroom
1/4 lb crimini mushroom
1/4 tsp oregano
1/4 tsp basil
Salt & pepper to taste
1 pkg Boursin cheese
1 pkg crescent rolls
1 egg, beaten

STEP ONE

Saute shallot and garlic in olive oil until softened. Add basil, oregano, salt, pepper and mushrooms. Saute 8-10 minutes. Turn off heat and add Boursin cheese. Mix until combined, and then cool slightly.

STEP TWO

Unroll crescent dough and pinch together triangle perforations. Cut big squares into 2” squares. Place 1 tsp. mushroom mixture onto each square. Fold dough over to resemble a pillow, and press together the three edges.

STEP THREE

Place pillows on crack-proof baking dish and brush with beaten egg. Bake in Tulikivi until browned.

Plant Growing Business Chooses Tulikivi

Tue, 20 Feb 2024 22:46:55 GMT

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.

customer spotlight

Deep Creek Green

Debbie Erdman and Andreas Luder began creating their home on a beautiful span of property overlooking Paradise Valley south of Livingston, Montana about twenty years ago. The tremendous views of the Absaroka and Gallatin Mountains define the valley below and remind me of my love affair with the Big Sky Country and its open spaces. They have stretched their living space to the out of doors which in turn has expanded into a successful business, Deep Creek Green.

They’re an interesting couple: Debbie worked seventeen years as a gynecologist while Andreas did genetic research for seven years. Andreas embraced gardening full-time in 1991 and Debbie retired from doctoring nine years later.

Together, Debbie and Andreas landscaped home and yard with wild and ornamental flowers and shrubs, shelter belts to cut the wind, a pond above their home that irrigates half of their one hundred acres and a large vegetable garden on a more sheltered bench below. Their first greenhouse was built in 1987; three more solar greenhouses would follow over the years.

“ Ron skillfully created a beautiful fireplace for the couple from local sandstone blocks; after proper firing, the rock’s mass radiates heat for three days. The massive fireplace is a functional yet lovely centerpiece in their home and they have used it well – keeping Paradise Valley winds and Old Man Winter at bay. ”

It all starts in the Swiss Alps

Debbie, passionate about growing perennial and annual flowers, created colorful wreaths from her garden’s dried flowers for several years. In addition to vegetable farming, Andreas has a knack for engineering feats such as greenhouse and irrigation systems. Their business is a marriage of their interests; it is exciting to behold what Debbie and Andreas are cooking up next at Deep Creek Green, now in their eighth year.

Our story of Tulikivi masonry heaters and Deep Creek Green begins in Swiss Alps in the 1950’s. Andreas has fond memories of the Kachelofen or tile oven in his family’s summer cabin. The Kachelofen stood between kitchen and living area; the fire was fed in the kitchen while the bakeoven door opened into the living area. Common throughout Europe three hundred years ago, masonry fireplace design varied according to the local stone available.
Debbie and Andreas first contacted Ron Pihl for his stone masonry talents, but were delighted to discover that he was also building Finnish fireplaces similar to the tile oven of Andreas’ boyhood cabin. Back in 1983, Ron skillfully created a beautiful fireplace for the couple from local sandstone blocks; after proper firing, the rock’s mass radiates heat for three days. The massive fireplace is a functional yet lovely centerpiece in their home and they have used it well – keeping Paradise Valley winds and Old Man Winter at bay.
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. The 7000 square foot building is grand to behold: from the exposed beams overhead to the fine details of hand-forged iron railings to the showcase greenhouse on its southern end rejoicing with nursery starts and ancient rosemary bushes. It has a commercial kitchen, two walk-in coolers and a large central room for customer conferences or floral arranging.

Tulikivi 2700

Happy customers always come back. After twenty years of comfortable heat to woo them back to Ron Pihl and WarmStone, the choice was simple for Andreas and Debbie: they wanted a masonry fireplace for Deep Creek Green’s new building. Ron was now building Tulikivi soapstone fireplaces for people across the West. They are the epitome of functionality and beauty and suited Deep Creek Green’s needs just fine.

Andreas compared their home’s Finnish Fireplace with their business’ Tulikivi masonry heater and noted how quickly the soapstone of the Tulikivi heats up and radiates warmth. The Finnish Fireplace took three days to warm fully due to its six inch chunks of stone, while in just three hours the Tulikivi is ready for baking. The Tulikivi gently radiates heat for up to 24 hours from one firing.

The Tulikivi TTU2700/5 looks great in their headquarters kitchen and is bakeoven equipped. Ron and I prepared and baked eight gourmet pizzas with Plant Growing Business Chooses Tulikivi Customer’s Corner gusto, garlic and greenhouse herbs in the Tulikivi during a recent “Wrap” party. Debbie and Andreas hosted a bash for people who designed and contributed to the construction of their new building.

“ They would like their new building to host a variety of educational programs that emphasize the importance of sustainable agriculture, the joy of flower or herb gardens and how to create from them. They are owners of a Tulikivi because in keeping with that vision, they want to be an example and resource of self-reliance for people and offer them a warm, cozy place to learn. ”

Friends and baking in your Tulikivi

That Saturday afternoon in March the masonry fireplace was still quite warm to the touch due to its firing the evening before. Ron built a fire directly in the Tulikivi’s bake oven because of this residual heat and used dry, small diameterwood; he stoked it up three times and then let it soak. With a quick rake of the coals to the rear of the bakeoven, cascading them to firebox below, the Tulikivi was ready for our creations of dough, herbed sauce and vegetable and protein accoutrements.

Ron normally uses an oven thermometer to test the oven, but had forgotten it. Not to worry. He simply sprinkled a little cornmeal on the bake oven floor and it quickly blackened – it needed to ‘soak’ awhile longer. This resting period evens out the heat for better baking. Interestingly, once the soaking period is finished, the temperature is not that critical. Ron said he turns out a great Tulikivi pizza with a bakeoven temperature anywhere between 275 and 500 degrees Fahrenheit – only the baking time varies. We had our eight pizzas baked in less than two hours – one at a time! Debbie and Andreas look forward to baking a variety of delectable breads in their bakeoven, a practice until now that was undertaken in their home’s conventional oven.

Debbie commented that her most important Tulikivi benefit “…was the serenity and peace one has sitting in front of the fire when it’s cold. It’s a spiritual thing really – so happy and so warm…” Andreas added “I can imagine Debbie setting up a work space nearby.” Their two dogs were already curled up in front of its radiant comfort as we talked, but the Tulikivi’s benefits and warmth will also spread to employees and customers.

Debbie and Andreas shared with me their vision for Deep Creek Green. In addition to the daily operations of growing plants, they would like their new building to host a variety of educational programs that emphasize the importance of sustainable agriculture, the joy of flower or herb gardens and how to create from them. They are owners of a Tulikivi because in keeping with that vision, they want to be an example and resource of self-reliance for people and offer them a warm, cozy place to learn.

Baking in your Tulikivi Wood Fired Oven

website@sitemodify.com (Website Editor) — Mon, 19 Feb 2024 23:41:15 GMT

COOKING / RECIPE

Getting your bake oven ready for cooking

I use my Tulikivi bakeoven often—baking hearth breads for friends on a Friday evening, cooking holiday meals or wintry Sunday family dinners, and for roasting my son James’s wild game. Through experimentation and an investment in time, I have become proficient using my bakeoven. And of course, the reward is inherent in the sampling!

I usually fire my Tulikivi early in the day if the stove is cold and then do a double or triple firing directly in the bakeoven. If a fire was built the night before, I simply build the fires directly in the bakeoven. It takes two to three hours to get the bakeoven to the ideal temperature. When the final firing has burned down, push the remaining ashed and coals down the ash shute with the coal rake. Let the oven “soak” for 30-45 minutes before proceeding. You may use an oven thermometer if desired or test the oven floor with a sprinkle of cornmeal. If it blackens quickly, the oven is too hot and needs to soak longer. The bakeoven is then ready for baking or roasting and will retain proper baking temperatures for hours. Bakeoven temperature is not always critical for baking or cooking in your Tulikivi, because of the even heat.

Any of your favorite recipes can be used with success in the Tulikivi bakeoven. I personally enjoy baking rye bread, focaccia (Italian bread), roast chicken, and roast venison. (In fact, even if you don't have a bakeoven, you may use your firebox to roast, bake or grill with the “Bratrost”, a special cooking insert.) I include the following recipe for your enjoyment!

Cooking a 5 pound Prime Rib Roast (bone in)

STEP ONE

Make a thick paste using:

Olive oil
Red wine vinegar
Lemon juice
Oregano
Crushed garlic
Freshly crushed pepper
Salt

Rub all over roast and let marinate for 2 hours to several hours.

STEP TWO

Place roast on a rack in a glass pan (Pyrex type), fat side up. Insert meat thermometer into the side of the roast (otherwise it may not fit in the oven). If the oven is above 430 degrees, I put a piece of aluminum foil over the top of the roast for the first fifteen or twenty minutes of baking so it will not blacken too much. For a medium rare roast remove the roast from the bake oven at 125-130 degrees internal temperature (this takes my oven about 1 hour forty five minutes to two hours).

STEP THREE

Let stand for about 15 minutes before serving. ENJOY (with friends. of course)!

Retrofitting a Fireplace

website@sitemodify.com (Website Editor) — Wed, 07 Feb 2024 17:35:37 GMT

There a many reasons to retrofit and upgrade your homes heating system. Here are three: Efficiency—more heat with less wood. Savings—less electricity consumed. Radiant Heat—the comfort and deep warmth of radiant heat.

customer spotlight

Finding a more efficient fireplace

When Mike Kelly made remodeling plans for a newly purchased home in Bozeman, Montana, he knew he wanted to find a more efficient, aesthetic replacement for the existing 70’s heatilator-style fireplace. As a remodel contractor, Kelly had experience retrofitting traditional fireplaces with free-standing wood stoves. For their own home, he and his wife looked to soapstone heaters to find an even more pleasing and efficient source of heat.

After contacting WarmStone they developed a plan to replace the heatilator with a customized Tulikivi TU2200 . The existing fireplace’s hearth and stone veneer were removed, leaving the original block work, flue and sub-hearth. The flue was re-lined with an 8” stainless flue liner, and the sub-hearth was reinforced with re-bar and concrete to handle the weight of the soapstone. Around this foundation, the Tulikivi’s unique contra-flow channels were built stone by stone.

“There are two things I love to do every morning, make coffee and light my Tulikivi. My daughter Madeline won’t get dressed until she has a blazing fire to stand in front of while getting ready for school.”

Saving on energy costs

With soapstone now radiating heat throughout the home, Kelly and family couldn’t be happier. In their old home, a free-standing wood stove heated only half the space. Kelly recalled, “We had space heaters in the kids’ rooms on top of gobbling about 6 cords per season.” He knew that if they left the heatilator in their new home, it would probably consume even more wood and be a “terrible energy sink.”

Like most Tulikivi owners, the soapstone heater has become a part of family ritual. Kelly remarked, “There are two things I love to do every morning, make coffee and light my Tulikivi. My daughter Madeline won’t get dressed until she has a blazing fire to stand in front of while getting ready for school.”

The family loves the slow and even heat of the Tulikivi. “I can have a raging fire in the firebox and my 2 year old Mason will sit on one of the side benches with his back against the soapstone soaking up the heat with no danger of getting burned. It gives off the most lovely heat throughout the day and is still warm when I light the next fire the following morning,” Kelly stated.

Less wood but more heat

After a winter of use, Mike has learned the tricks of the trade when it comes to burning fires in his Tulikivi. After burning a small “primer” fire to coals, he loads the box with about 20 pounds of wood. If there is still soot on the firebox walls, he’ll burn another fire until the firebox is clean. Kelly remarked, “The whole time, I’m burning with all air supply wide open to get a really hot fire. By the time the stove is primed, I see nothing but water vapor coming out my chimney. It’s amazing because I’ll watch my neighbor spew smoke from his chimney all day long, hours after I’ve finished burning and have damped everything down to enjoy the heat for the rest of the day.”

As for efficiency, Kelly has found that he only burns about 35-50 pounds of wood in a 24 hour period compared with the 100-120 pounds he burned in the old woodstove. Kelly gave a few final accolades to his new Tulikivi. “We customized it a bit to fit our house and our whims and it came out exactly as planned. Phil and crew did a top-notch job installing it and I’ve really enjoyed going through half as much wood. That means next fall there will be more time for hunting and hiking with the kids and less time cutting cordwood.”