I was advised to consider a heat gun, the advantages are that you will get a maillard reaction without the smoke, if doing it indoors.
I have succesfully used it on steak and duck.
I had a disaster with steak, which I bought from a butchers at no expense spared for a couple of 1 in. sirloins, I used a nozel that I thought would focus the heat to a smaller area on the food from the heat gun, however, it increased the distance, so I ended up with an overcooked steak that negated the use of the sous vide cooking method.
I learned from that that you should use a heat gun that will heat up to 650 C and direct it as close as possible to the food.
I think Sous Vide Everything did a test vs the Searzall on Youtube, perhaps somebody could kindly advise or put a link.