Torch Attachment, Pro Grade, Chef Certified, Handheld Broiler, Perfect for Sous Vide Searing & Melting, for Use in Restaurants, BBQs, Home Kitchen & Camping

I guess there is plenty I could say as to the reasons one should give the Searzall less than five stars. Is this a contraption that anyone actually NEEDS per say? Would it be nice if this were in fact cheaper than $75? Sure I guess we could make that case either way. But this isn't the sort of item someone buys because they simply need it. It's about the experience and joy in cooking and trying new things. It's about the wild-eye excitement and cackling laughter you let out as one issues forth 15,000 BTU of raw flame and heat. So, in providing that level of emotion and uniqueness then I would say, yes, it is worth it. And besides who's to judge a company to decide how much they need to charge for a product in order to stay in business. After all, the bottom line for any business is to keep the doors open; not altruistically provide the people with cooking implements.The quality of the Searzall is high. I can tell the metallurgy is in line with handling extremely high heat. Mine came already mostly assembled. I just had to slide the sleeve over the tip of the TS8000 igniter, use the provided spacer to properly mount the attachment, and tighten the hex screw with the provided hex key. Then, after a 2 minute heat treatment I was done; took all of about 15 minutes. Shortly thereafter I was searing a bone-in strip steak that was sitting in a 131F sous vide bath for about 3 hours. The Searzall produced a splendid char on the outside of the steak. It did a great job bringing the smokey grilled flavors out of the ribbon of fat along the side and around the bone of the steak. I especially liked how i could adjust the sear to my liking and target the areas of the steak that were normally difficult when pan frying. Then, there was the incredible level of cook that the Searzall provided to the finished steak. I sliced into the steak to see the outside go immediately from a dark smoky char to a bright red, juicy, succulent center. I normally used an induction cooktop with cast iron pan to sear my steak. It worked well but it was difficult to control the level of cook to the inside of the steak because the induction cooker really blasts heat up and through whatever you are cooking. Hence the reason they are used in, cook-to-order, deli's because it supercharges whatever you are cooking. So, a steak that came 130F out of the bath could end up as much as 145F after searing on the induction cooker. Not to mention all the oil splattering all over my kitchen. With the Searzall, I'm getting the same level of sear on the outside but my internal temps are staying a good medium rare. In fact, there is a steakhouse near my house that sells what they call, "The CaveMan", which is a med-rare 14oz bone-in strip steak, charbroiled in the salamander, for $35. I was able to produce the same quality of cook on my $10 steak I got on special from the corner store. So, you can say the Searzall will pay for itself in a sense if you gauge it against what you'd be expected to fork out at a fancy restaurant. Thumbs up for unleashing my inner pyromaniac and making delicious food to boot.

It works really well for searing. However with the high price I am afraid that I might burn the screen and I have to pay again the whole price. Manufacturer seems to keep some supply for the screen replacement. However with a newer model they might not produce anymore screen replacement. What makes me more confident with new model is manufacturer not requiring the preheat prep that they require for this model. The new model is wider and might help to distribute the heat better so it wont burn the screen.

This has been a fantastic addition to my kitchen toolbox. I attached it to a Bernzomatic TS8000 - High Intensity Trigger Start Torch and use Standard Propane Fuel Cylinder - Pack of 3 as fuel. I use this primarily for creating a seared crust on steaks which I have cooked using a sous vide device. When used for that purpose the results are nothing short of astounding. I get a seared steak in record time.I have also just finished using this to blacken a pastrami prior to steaming it. I live in an apartment and can't smoke large cuts of meat properly (I use a pressure smoker for smaller cuts). There is a Danny Bowien recipe (on the NY Times website) that is nothing short of astounding. Up until purchasing this torch combo I had to use a cast iron skillet to blacken the spice-and-mustard coated meat. It's a messy, smokey and long process that I am always tempted to skimp on. Using this torch I was able to blacken all sides of a 9 pound brisket in less than 20 minutes and with almost no mess.I have experimented twice with getting crispy-skin salmon, which is one of my favorite dishes and which I first had at Republic, a restaurant in NYC's Union Square. I tried sous viding the salmon, then scoring the skin and finishing it with the torch on the skin side only. The meat was a bit over done but the skin was pretty crispy. My next experiment was to take room temp salmon, scoring the skin and then cooking it skin side up in a small frying pan while simultaneously scorching the skin with the torch. The results were better but still not nearly as good as what I get at Republic. My experiments will continue.I made sure to follow all of the instructions that came with the unit, from its placement on the shaft of the torch to "seasoning" the unit before using it on food. It has worked flawlessly from the beginning. The Searzall has the added benefit of eliminating any smell that might be created by using propane.