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

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.

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.

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.

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.

Got for my husband as a gift, he loves it! Super hot torch, makes charring meat easy and kind of exciting

AMAZING gift for my father in law and husband for christmas! Now they light fires at the desert in style!!! We use to light our indoor fires as well...great purchase!