22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
any suggestions on a butane torch for crème brûlées? I need to do about 260 of them next weekend, quickly. After that, we will rarely use the tool. Thanks for your input!
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Since it sounds like kind of a one-off, I'd keep it simple. I find refilling little pastry torches to be a real pain, so I'd suggest a torch head that clips directly to butane fuel cylinders (with the right sort of snap ring) like this one:
FWIW, I've got no personal experience with this one, but it looks pretty good on amazon. Also FWIW, I don't how long one of those fuel cylinders will last, so I'd suggest ordering extras.
Even though I posted a reply of what we use, this item seems to be a better option. Think I will look to order one of these since we use the full butane often. Thanks!
mcook2201 - Before you do that, have a look at an extension hose kit (which is what I actually use, myself) so that you can tip the torch head in any direction or orientation without propane spluttering all over your dish:
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
I think I would go with one of the Benzomatic torch heads with a trigger start, and use standard hardware store butane cylinders. The one without a trigger is fine if you don't mind lighting with a lighter, and having it on the entire time. Certainly a lot cheaper.
I'm a plus 1 on the benzomatic torch with trigger start. Plus they come in handy in other ways. I used mine while I waited for a replacement igniter for my pellet grill. Can be used to light charcoal and/or fire starters, and of course in older homes great for soldering copper pipe when doing repairs.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
The problem with the Benzomatic with the 1lb propane tank is after you use about 1/3 of the tank, the flame goes out when you tilt the torch horizontal. An extension hose remedies this but adds expense. I was doing several Creme Brûlées one time and had to use my broiler because the flame kept going out every time I tilted my torch.
troymeister our RG event is next weekend (there will be a play by play). We have two seatings on Sunday for a 6 course bean-focused meal. I’m doing dessert. While not beans, it will speak to the indigenous ingredients we are also celebrating.
150 for the first seating 1pm and 120 for the second 3:30.
SheilaAnn You are friends with Steve Sando? He seems like the coolest of people. Good luck on your massive cook. Take pics and post. I would love to see more about your event.
troymeister we are friends 💕 like I said, there will be a play by play. 2 movie screenings with food, bean bingo brunch, walking art tour, wine tasting, mezcal tasting, supper with friends. It’s a big event!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I use it mainly for searing but it would certainly do your creme Brulés in a hurry. It has a regulator so you can tip it any which way and the flame will not go out.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
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