Considering both of these separately, would like to get a good torch set up, and consider adding the searsall, is the searsall a gimmick, or does it really do a pretty decent job? I would want it for just finishing touches. Torch would be used for lighting.
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Torches and Searzall
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Moderator
- Nov 2014
- 13629
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
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IMHO, all you need is the Benzomatic TS8000. Burns really hot and it doubles as a starter for all of your charcoal needs. Also, works well around the bonfire pit, camping etc.
It runs on propane or MAP.
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Added to my "wish" list. My last benzomatic torch head broke when the cylinder it was screwed onto fell 6 feet from a shelf to the garage floor, snapping the torch head off. Somehow I've made it years without one because I've not needed to sweat copper pipes or other such things in a long long time.
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I made Creme Brûlée one time some years ago...My plumbing torch is very similar but older. My guests were freaking out that I would use a plumbing torch to crisp up the sugar. They eventually came around to the idea as I explained the high temps made everything food safe. My one friend almost wouldn't eat her dessert..We all said, "Fine, more for us." She ate the Creme Brûlée.
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Another consideration is with an easily obtainable hose kit you can refill those 1 pound containers from the propane tank on your gas grill. I bought the hose for $14 dollars if I remember right. The only work involved is turning you fill tank upside down while filling out of it.
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Jim Morris
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Spinaker does Richard Chrz want to be using MAPP gas indoors for searing steaks, or propane? I am thinking MAPP might be better saved for using the torch as a tool or outside, not for a post sous-vide sear indoors, due to the huge difference in flame temperature and the odor of the gas compared to propane.
MAPP burns at 5300F, propane at 3600F.
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You are right that the cylinders are interchangeable. Since I broke my torch head, I used up my last couple of Benzomatic propane cylinders by screwing them into my Weber Performer a few years back. Now I am back to the Coleman canisters. I bought a kit to refill those from a 20 pound tank, but have yet to actually do so...
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If you turn it on and make sure you have full flame there is zero issue. I use MAPP and nothing else. You just have to be careful, like anytime you are using a torch. It makes for faster searing, especially when you have more things to sear. Never had an issue.
All that being said, the great thing is you can use either. To each their own. I always use MAPP though. Just a personal preference.
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You can’t buy MAPP gas anymore. The last remaining plant that made it shut down in 2008. You can only buy substitutes that burn only a little hotter than propane. Usually marketed as MAP Pro or something like that, but I am seeing some marketed as MAPP. I think that’s dishonest. (I still have 3 cylinders of MAPP left from when I was a Master Plumber. I had stocked up.)
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Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last year. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
I am reading MAPP was discontinued in 2008. ( methyl-acetylene propadiene propane )
today there is a similar product called MAP-pro. Propane is cheaper n easier to handle.
MAP-pro is typically for specific soldering and cutting metal. so says gargle.
MAP-pro would be prefered to sear food since it burns hotter n propane could leave an aftertasteLast edited by Alan Brice; February 17, 2023, 11:37 AM.
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You know what? You are right! I've not bought it in so long I didn't know it was discontinued. What they are selling now, and what Richard likely ordered, is MAP-Pro. Not the same as MAPP at all, and only burns slightly hotter than propane (3730F versus 3600F). Not worth it in my mind to pay 2.5x as much per cylinder for that minimal difference. At Lowe's the propane torch cylinder is $5.98, and the MAP-Pro cylinder is $13.98.
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Heads up: I am seeing MAP Pro being labeled as MAPP. Saw some at Homie and got excited that MAPP was back in production, until I looked at the label. I think that’s dishonest.
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Richard, I concur 100% with Spinaker 's recommendation for the Bernzomatic TS8000.
On top of that (literally), I also use the SearzAll attachment ... primarily for post-sous vide searing. In my experience, it does a really good job as a sort of hand-held salamander or broiler. Its only downside is that it's a bit slow. I wouldn't want to use it for more than about 4 steaks or 1 roast at a time. As an aside, it's also really good at touching up things like pizza that didn't get quite enough topside char from the grill or smoker.
I've never used just the TS8000 for searing. There are many reports of an off smell from the propane fuel when using just a torch.
Also, I've used only propane with mine for searing ... no MAPP gas (so far).
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Most of the off smells or taste are from not having the flame going fully before hitting the food. If you are getting complete combustion by making sure the flame is totally lit, away from the food first, then hitting the food, you should not have any off smells or taste. You do not want to point he torch at the food, then light it.
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Spinaker - That makes more sense than the many claims I've read that a tightly focussed hot flame is the culprit ... mainly because you should be getting complete combustion with such a flame and I wouldn't expect there to be much in the way of anything that might get deposited on the food. Probably should try it some day.
That said, I do thing that you've got to be pretty careful with said flame to avoid possible off flavors by accidentally burning instead of just searing the food.
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In addition to the Bernzomatic that’s been mentioned above, I have this
Use a GrillGun to start your charcoal grill and be cooking over charcoal with the aromatic experience, taste and health benefits associated with cooking over natural wood, more quickly than you could be if you were cooking on a gas grill. The GrillGun - High power propane torch, designed to light Charcoal and Wood gr
If you want to sear a large steak or roast you can’t beat this puppy. Did my 14lb NY strip roast at Christmas with it. Came out perfect and only took about 5min to sear the whole thing.
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Hello! Giving this bump after a while.
Steve B would you mind discussing the differences between the bernzomatic (do you have a searzall with it?) and the gun? Why would one want both? (aside from the obvious, why have just one, if you can have two!) Also, how finicky (as in, is it idiot-proof enough for this idiot) is the searing process… I have an iwata kitchen torch, and I love it, but one needs near-surgical precision and saint-like patience to not end up with either black spots interspersed with no Maillard, or else… well, one big black spot. But in all the YouTube videos for these guns, it basically looks like folks are shooting up their rib steaks like something off of ghostbusters, and ending up with picture perfect char. Incredible!! Lastly, how’s the taste? Is it really discernibly that far off from other methods?
Thabks in advance!!Last edited by MonsterDuckMadness; January 18, 2024, 11:58 AM.
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Club Member
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
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Too many questions for my brain to comprehend. 😂😂
I don’t have a searsall for the bernzomatic so I can’t say how they preform. But the grillgun does an excellent job of searing off steaks and full sized roasts.
As long as you don’t turn the gun upside down with the gas on, there is a check valve in it to stop the flow of gas, it’s really easy to use. You can see how the meat is charring as you go along. It won’t give you an instant burn or anything like that.
Yes. You definitely can and will get an outstanding sear on your steaks.
There is virtually no difference in flavor as it’s basically like searing over a propane grill. But with more control and, I think, better results.
You can also use it for starting a fire, melt ice, burning weeds and more.
Plus it’s fun to use.
Only negative is it does use a fair amount of fuel.
Hope this helps.
SteveB
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Thanks, sir! Which do you prefer, the bernzo or the gun? Or do you find each better for different purposes?
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MonsterDuckMadness I pretty much don’t use the bernzomatic at all except for a spot sear or melting cheese in a pinch.
If not searing over live fire the gun all day.
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Moderator
- Nov 2014
- 13629
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Th benzcmatic is just much more versatile. With the Searzall pretty much all you can do is sear your food. At least with the Benzomatic you are able to use it to start fires, light charcoal, solder, light welding etc.
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Founding Member
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Mark Garetz
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You really want the Bernzomatic BZ4500HS torch as opposed to the TS8000. Very similar except the 4500 has a much broader flame for more efficient searing. It's a little more than the TS8000 but worth it. Now defunct SansAire sold this same torch under their brand (and painted white) for searing.
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Originally posted by Spinaker View PostTh benzcmatic is just much more versatile...
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Benzomatic all day. Proven durability. Those others are gimmicks, if you ask me. They are just repackaged torches with catchy names. You can burn any food if you are not being careful. I go for durability, ease of use and versatility.
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I have the Bernz--O-Matic TS8000 using MAP-pro. It's a good tool. Like any heat source, you have to watch distance to flame and time. The first time I used it was for creme brulee. I burned the sugar because I wasn't ready for the amount of heat it put out compared to the tiny butane kitchen torch I had been using. Once I figured out the right distance and flame strength, it's not been a problem. It puts a nice sear on meat, too, and no one in my household has ever complained of an off-taste
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