POWERFUL SearPro Charcoal Torch Lighter - Cooking Gadgets - Sous Vide - Cooking Torch - Culinary Kitchen Torch - Flamethrower Meater Gun Lighter - Chef Blow Torch - BBQ Propane Torch Tank Not Included

I bought this first for myself and was so impressed, I bought another as a gift for a very close and dear friend as I had recently discovered the sous vide cooking method which I also introduced them to. They will also be using it to light their camp fires and fire places as well. How cool is that?

One of best purchases ever!! This thing rocks! I mostly use it to light a smoke tube, or some charcoal. It is extremely powerful and durable. 5 stars all the way. Scorcher!

Oh my gosh. This is so powerful. Great for getting a crust on meat. We all burst out laughing at the power.

So, we experimented with this thing for fun trying to sear some sous vide steaks. We don't really need it for that, as we have a Fuego, a Recteq, and of course a cast-iron skillet that all pretty much take care of our needs around grilling and searing, but just wanted to see why so many folks like to use these things for searing and see if it was worth incorporating into the mix. It wasn't. I guess if you live in a situation where you can't have a grill and don't want to make a big mess on the stove then this would eventually get the job done, but it is just so slow going and kind of a pain versus the alternatives. Also, it obviously adds no flavor in and of itself to the meat in the searing process. Just wasn't our thing. On the other hand, we are not going to return it, either, because it is actually a really cool tool in the event that you are in a situation where you need to get a fire going quickly and easily. For that, it is definitely something I wish we would have bought a long time ago.

Really excellent tool for reverse searing meats after sous vide. I used this almost daily for a year before getting tired of eating sous vide, and this chef's torch was a must.

I use this flaming gun to sear my sousvide steak and it is fantastic. It's very easy to ignite and increase/decrease the flame. The box provided has a the product shape so it's convenient to put it back to the box after finishing. Overall, highly recommended.

We sous vide a 3" steak to medium-rare, then hit it with this. When we cut the steak, it was perfect pink throughout, with a thin dark crust. It was like a cartoon. A few things I've learned.1. Light it on low then turn it up. The gas flow is too high otherwise and there's not enough oxygen, then the high speed blows out the spark before the gas can catch on fire.2. It has a learning curve. Start with lower grade items. Maybe sous vide burgers.3. It works great on beef and pork. Not so good with chicken (at least not skin-on; or maybe I need to handle it differently).4. Turn it up to high if you don't want to recook the inside of the meat. This way you spend less time in contact with the meat. Work on one side of the edge first, then the top. Flip the meat away from you, then work the other edge, then the top again. Working the edge will always get some flame on top, so always do edges first.5. Don't get close to the meat. If the blue part of the flame is touching the meat, you're wasting heat. Back off until only the yellow part is hitting the meat.6. If you're doing it on an unlit grill, clean the grill first, preheat it with the torch, spray any oil on the grill if needed, then place the meat on it. It will sizzle, and will release easier when you go to flip it.7. You will get a nice flame broiled char flavor. If you want smokiness, put the meat under a smoking dome with your favorite smoke for 5-9 minutes while it rests. (we also rest our meats with pats of room temperature butter on them).8. It lights lump charcoal quite well, and fast. No more starters for your smoker/grill!9. Turn it down to the lowest setting (without it going out) when flipping meat. This will save accidentally burning your surroundings and save some fuel.10. If it doesn't seem to burn as hot as it used to, your tank is probably getting low and has lost a lot of pressure.

I've played with the best ways to sear foods every since I started cooking Sous Vide. I bought a cheap small torch, which is great for Creme Brule, etc., and then I bought a slightly bigger torch because the small one really wasn't practical for searing a steak or burger. But I put off spending more for a real flame thrower because I wasn't sure: 1. That it would be that effective, 2. that I could justify the cost of the $200 torch I see everywhere, 3. that the "overseas" manufactured cheapies would hold up, and well, you get the idea.This torch, while made in China, is from a USA owned small business and promised a 1 year unconditional guarantee. And the price was really reasonable for a decent product. So I took and chance and bought it. My only regret is that I didn't buy it sooner. The torch seems to be well made, but most importantly, after using it several times on steaks and burgers, it just works really well. The flame lights easily and produced a beautiful blue flame that leaves absolutely no fuel taste on the food. (A problem I had when I tried my garden torch!) The large width and hot temp of the flame make it pragmatic to torch not just burgers and steaks, but a I've done a good sized chuck roast quickly and completely.The only caution I have is that it really is a large, very hot flame, so be careful if you use it indoors. It also is pretty loud, sounding a bit like you have a jet flying through your kitchen. (My dog ran and hid under the sofa the first time...). I also tested lighting charcoal with it (one of the many uses they suggest) and I'll never go back to lighter fluid.Very, very pleased with this product. And how can you not have fun with a flame thrower?