My vote’s for the Searzall. It isn’t super-quick, but great results!!
My vote’s for the Searzall. It isn’t super-quick, but great results!!Get the Bernzomatic TS-8000 torch to go with it (and do NOT use the MAP gas canister that comes with the torch). The tanks of “camp gas” (coleman propane cylinders) is what you need for stability. Make sure you follow their initial seasoning / burn-in instructions to the letter.
Hey fischersd, I’m interested in your recommendations. Seems like you’ve got lots of experience with sous vide. I’ve used MAP gas, but is it bad for your health? It isn’t as consistent of a flame as propane. It burns at a higher temp and that’s why I used it. In addition my MAP torch head has a larger flame (not a pencil tip). Have you, or anyone, used the Bernzomatic Flame Spreader? Really curious about your thoughts. Thanks.
@tthomashardie Nope, I haven’t used the Bernzomatic Flame Spreader. Yes, the MAPP gas does burn hotter. That’s actually why the Searzall people tell you to not use it - it can burn out the screens of the Searzall. If you watch the setup video on their site, you’ll see that the spacing of the flame from a Propane tank is very important - and why their setup instructions are so precise. It’s also possible to burn out your screens if you don’t do the initial seasoning/burn-in properly.
@fischersd Cool! Thanks for the info. Really interesting. The Searzall videos are now on my watch list. I just did a “sniff” test between propane and MAP gas. To me propane gives off a rotten egg smell. MAP (Bernzomatic brand) gives off less odor. The best I can describe it as is similar to kimchi, but not as pungent. Fish sauce, maybe?
> @tthomashardie said:
To me propane gives off a rotten egg smell.Propane gas on its own is hard to smell. Because of this propane manufacturers - add - the smell deliberately to alert customers to possible propane leaks, which can be a safety hazard. The smell you are smelling is the odorant that is added to propane, so if a leak occurs you can smell it.
When you are cooking meat don’t be afraid to sear in a very hot pan. Make sure the meat is dry before you start. Initially I was afraid of overcooking but a quick sear in a very hot pan does not permeate very far. I often use a small torch to do the sides of a steak while the flats are browning.
Amazon is no longer selling the Searzall. Booker and Dax emailed me, and said that Amazon assured them that the Searzall attachment would begin to be sold again on December 8th. Of course, it didn’t happen. I’m frustrated because I just bought an Anova and have nothing to sear with. I do not want the taste of the torch.
I recommend the Bernzomatic BZ4500HS Heat Shrink Torch. It’s similar to the TS-8000, but has a wider, more spread-out flame.
Modernist Cuisine recommend to use MAPP gas in preference to butane or propane, due to the hotter flame and less odour transfer.
Would an electric paint gun work? Temperatures up to 1000 degrees.
I suspect not. Butane and propane burn at around 1900 ºC (3450 ºF), so the paint gun will probably not be hot enough. I imagine that you could probably get the outside looking right, but it’ll take longer, meaning that you’d likely transfer too much heat into the interior of the meat.
I found one on eBay but the price threw me for a loop.
Something else that works really well is a propane weed burner. It requires close attention.
It is for outdoors only. It works well if the meat is on a barbecue rack in a barbecue.
Oh holy mackerel, I want one of these. I will use it for searing meat. Yes, that’s all just searing meat. A little ribeye? Not a problem. A Boston Butt? Light that sucker up.