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  jayibold

cooking with wood heat

3/12/2012

6 Comments

 
Picture
back in the days of our old farm house we loved cooking on the top of the wood stove that heated the house. always a pot of hot water at the ready. the thick cast iron was perfect for simmering soups and stews off to the sides or frying eggs more towards the middle.

when we built our new house we were determined to refine our wood heating and cooking with more efficient equipment. we went old school, we went new school. after getting a whooping $26,000 estimate for the Tulikivi masonry heater we wanted, we started looking for alternatives. a friend turned us on to the Tigchelkachel, a extremely efficient assemble-yourself masonry heater with optional cook oven (or hot water bladder that connects to the homes hot water plumbing or in-floor radiant heat). then in a stroke of amazing luck we found the Tulikivi of our dreams for sale, used, salvaged from a Keenebunkport Maine remodel. sold!
Picture
the Tigchelkachel

Picture
above, the Tulikivi

from a heating perspective both ovens work in a similar way. @2 five gallon buckets of wood cut into long small pieces, burned very quickly at very high heat. the heat cycle takes about two hours. the heaters are then charged and keep the house warm for 24 hours (8-10 for the much smaller Tigchelkachel).

the cooking methods for each heater are quite different. the Tigchelkachel's  oven is a fully enclosed cast iron box with a door mounted inside the heater. it is separate from the wood burn chamber. shortly after the firing cycle the oven is @500-600'F and then slowly cools off as the hours pass. surprisingly i'll put a whole chicken in there shortly after firing. i can't explain why but cooking a chicken at wicked high temperature works great! the pot winds up with less broth  than when you oven roast, so the meat stays very moist and the bird basically falls apart. amazing. same with roasts, etc
Picture
the Tigchelkachel cook oven

Picture
fall apart, juicy chicken

the Tulikivi cooking is very different. you cook in the burn chamber after the fire is done. you brush the last of the coals to the back where they drop into a lower chamber. then blow and the dust just gets sucked up and away. most instant read laser thermometers can't read how hot the chamber is right after firing. i waited 3 hour before baking the bread in the top picture. but right away you can start cooking pizza's in less than 2 minutes. peel them off right in there and zap. perfect crusts.
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fresh sausages drying with the Tulikivi cooktop in the background.

the second cooking option with the Tulikivi is a simple old style wood-fired cooktop. this is a more on demand method where you just make a fire as needed for cooking. it's nice having a extremely hot area and gradually less hot spots as you move pots around the cook top. the yellow tea pot off to the side stays just warm while the big tea pot spot boils faster than my LaCanche.
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my beloved LaCanche vs wood heat?

the propane top/electric oven LaCanche is great. but even with a stone you can't come close to the Tulikivi's pizza. it also can't boil a stock pot as fast. it roasts a tasty chicken but any taste tester would give the Tigchelkachels chicken the thumbs up over the LaCanche.


6 Comments
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5/12/2014 07:46:45 pm

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Cook Dinner Faster link
5/19/2014 04:35:10 am

always a pot of hot water at the ready. the thick cast iron was perfect for simmering soups and stews off to the sides or frying eggs more towards the middle.

Reply
Deanna
10/23/2014 12:00:00 pm

Great to hear about your Tulikivi! We just got one but never had the installers show us how to make our own pizza (aside from the wonderful demo in the store). We tried tonight but it came out very doughy and probably should have gotten it closer to 500 degrees. As you're a seasoned expert, do you have any advice for us new oven owners??

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jay
10/25/2014 10:27:50 am

for pizza the big question is regarding your tulikivi...is the main fire burning chamber also the cooking chamber or do you have two separate chambers for fire and cooking?

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procomfortcontrol link
12/29/2022 04:57:31 am

I agree. Modern plumbing helps to ensure air gaps and physical separations between waste and clean water pipes. Regular plumbing maintenance can prevent cross-contamination.

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Miami Fireplace & Stoves link
1/1/2025 04:04:15 am


What a fascinating and nostalgic journey into the art of cooking with wood heat! Your experience with both the Tigchelkachel and the Tulikivi masonry heaters is incredibly inspiring, especially for those of us who appreciate the warmth and functionality of wood heating.

Here in Vancouver, WA, our Chimney Services often work with homeowners who, like you, are passionate about wood-burning stoves and fireplaces. Whether it’s ensuring proper chimney repair for safety and efficiency or assisting with fireplace installation for that perfect blend of heating and cooking, we understand how vital these systems are to creating a warm, inviting, and functional home.

If you ever need advice on maintaining your wood-burning systems or ensuring they operate at peak efficiency, don’t hesitate to reach out to our experienced team. From chimney cleanings to inspections, our local expertise ensures your fireplace remains the heart of your home—whether you're simmering soup or crafting the perfect pizza. Keep up the fantastic work, and happy cooking!

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