Many thanks!

I know the feeling!

Thanks. Great that someone finds these interesting!

@@downdirty9642 Definitely Sir, thank you!

I’m watching this video in Missouri, too, where it is -8 degrees. I have an old brick German house in Bethel. I am hoping to build one of these in my basement.

@@classifiedinformation6353 Good luck with that. I am currently drawing up layer -by - layer plans for a baking oven based on mine but with some improvements. Planning to perhaps publish them as an ebook or something. let me know if you are interested.

@@classifiedinformation6353 Ahh, you're WAY out there in the middle of no-where. Excellent! I'm just south of St. Louis in a rural area, but nothing like your area. I too am looking at types of heat sources. Enjoying videos like these. If you haven't, also check out "Rock mass heater". The amount of thermal mass in the cob/stone/mortar will stay warm for days after the fuel runs out. Rock on, be safe!

Thank you too!

It's perfect for us here. Thanks for watching.

Just stumbled acrosd this . Saved snd will be checking it out.😊

Some heaters here also. Not so much anymore but there are a lot of old ones here that have glazed tiles.

I wonder what is used to stick them on ? Maybe a lime plaster?

Refractory mortar used throughout.

very welcome.

Many thanks

Technically I think all Sauna heaters are masonry heaters in that they use a heat source to heat up stones which then radiate heat into your room. I do not like electric sauna heaters & only use wood fired. There are two main kinds. Single heat or continuous heat. Single heat takes much longer to heat, has a far larger amount of stones, but when the fire goes out you close the stove up and go to sauna. Continuous heat means you burn wood to heat (usually) a smaller amount of stones. It heats quickly but you continue to feed wood in even once it is hot and you are using the sauna. Actually I just realized there is a third kind but that is the smoke sauna stove. I am planning a video about sauna heaters and mine, which I need to fix soon (This Spring).

Oh dear. Yes, they are over hyped for sure.

If you change it for a new one its better. I am planning on having a guy building a masonry oven in my house. My 4-5 year old heatpump is putting out 1.5 cop in -25C but colder its freeses up and start to go on straight electricity. Thanks for a awesome video that baking oven looks great.

The baking oven was built 74 years ago from handmade red brick, Made just down the road from here. I re-did the firebox with firebrick about ten years ago. All bricks absorb and release heat, just to different degrees and at different rates. Is your Tulikivi (direct translation Firestone) made with soapstone?

@@downdirty9642 The soapstone used by Tulikivi comes from the soapstone area of ​​Juuka in Eastern Finland

Yes. I have thought about doing some tests with soapstone, I have a couple of pieces left over from a Tulikivi stove. There seems to be the idea that it stays hot for longer but that does not make sense if you look at it's thermal properties. It does store more heat (a clay brick can hold about 85% of the heat that soapstone can capture) but it's heat transfer rate is about 6 times faster than brick so it will absorb the heat much faster but of course that means it releases it 6 times faster also.

@@downdirty9642 If you remove the previous layer of bricks and replace it with soapstone, the house will be much warmer

Sorry Stefan but that is not true. The soapstone heats up faster and then releases that heat faster into the house and if that is what you want then you made an excellent choice by getting your soapstone Tulikivi fireplace. My brick baking oven takes longer to heat up but it then releases the heat much more slowly and evenly over a longer period of time. When we have an extended period of cold here. like we just had, 10 days between -20 & -29 degrees C, then I prefer the slow release which keeps the temperature in the house warm and even without having to heat the oven every day.

It's both, Traditionally here the baking oven is placed at the center of the building and is the main heat source, the old ones often had steps or a ladder next to them and a sleeping place on top for really cold nights. As in my case they often have a cook stove next to them, some times cast iron, which will give quick heat but it cools quickly once you stop feeding wood into it so it is the slow release heat of the baking oven that keeps the house warm.

Ha, you could say so, and therefore many time you do not want to make bread in sumertime, as this oven warms the house too much ;-)

@@OKuusava No, we don't need any heating at all in the summer. Traditionally here most of the bread was made in winter, they were round flattish loaves with a hole in the middle that were threaded onto long poles that hung up at ceiling levels to dry. So fresh bread was a winter treat.