searing with a propane torch

jls9595

I sear with one of these sometimesbut as the tank gets a little low it seems to go out alot. I know that holding the tank upright is best but that is difficult when trying to sear a piece of meat on the counter, you have to hold it at least parallel to the floor. Is there a good option for a longer, adjustable nozzle for these type tanks?  

DMW

Those simply don't work upside down. That torch head doesn't have a regulator. Get a TS4000 or TS8000.

http://www.bernzomatic.com/subcat.html?id=2

gerhardk

Rub the meat with gasoline that might sear it

jls9595

Thanks @DMW, just ordered the TS8000 from Amazon

DMW

No prob, you'll like it. I had the same problem. Saw everyone here using a torch to light their lump and couldn't figure out why every time I tipped it over too far it would go out. Lighting lump with it was a PITA. Then at an eggfest I saw someone using a better one and I went home and bought the TS8000. I use it all the time now.

I'm close to buying a searzall for it.

NDG

I just ordered the TS4000 kit . . hope its got enough power.

caliking

I would have ordered a Searzall for just a bit more $. Have been using the weedburner recently and it works quite nicely.

henapple

DoubleEgger

I use the 8250 with the trigger igniter and flex hose and I really like it.

RRP

I never liked holding a tank upside down over the blasting flame so I bought one of these with the tube. That means the tank is upright and out of harms way!

EGGjlmh

@RRP I see you have a yellow tank.  I buy the cheap blue ones.  The yellow are more expensive....cant remember why?  Does the propane burn "hotter"?

RRP

EGGjlmh said:

@RRP I see you have a yellow tank.  I buy the cheap blue ones.  The yellow are more expensive....cant remember why?  Does the propane burn "hotter"?

NO! MAPP is yellow and is HOTTER and the propane is blue. I don't know the specs without Googling it and am tied up right now - maybe someone else will chime in.

jls9595

I guess the Searzall attaches to the TS8000 so I may order it later

EGGjlmh

I will have to try the yellow (MAPP).  Did a google, they also sell a red tank that is oxygen.

henapple

Real men drink moonshine and piss on the lump and light it...maybe that's a Tennessee thing. Or me.

caliking

jls9595 said:

I guess the Searzall attaches to the TS8000 so I may order it later

my bad. I thought it attached directly to the tank.

RRP

EGGjlmh said:

I will have to try the yellow (MAPP).  Did a google, they also sell a red tank that is oxygen.

Safety issue to consider - a lower heat propane tank can be used with a MAPP head, but a propane head should NEVER be used with a MAPP tank!

DMW

The TS8000 is rated for MAPP-Pro or Propane. You can't actually buy real MAPP gas anymore. The difference isn't all that great for torching food.

Also, if using a Searzall, it is recommended you use the green shorter squatter propane tanks instead of the tall blue ones. The Searzall adds more weight to the TS head and makes it tippy with the narrow tank.

EGGjlmh

RRP said:

EGGjlmh said:

I will have to try the yellow (MAPP).  Did a google, they also sell a red tank that is oxygen.

Safety issue to consider - a lower heat propane tank can be used with a MAPP head, but a propane head should NEVER be used with a MAPP tank!

I didn't know that, thanks for the heads up!

bcsnave

gerhardk said:

Rub the meat with gasoline that might sear it

thata' a boy...you tell him

Jeremiah

I'm at a loss here. Why are y'all using a torch to begin with?? (To sear meat)

DMW

@Jeremiah To finish meat cooked sous vide. Gives the ability to only sear the surface without any additional cooking.

Jeremiah

@DMW that's what I figured. Wouldn't the egg do a better job?

Hungry Joe

Mapp gas is no longer made. What you buy today is called stabilized liquefied petroleum gas  (LPG) with high levels of propylene. Not as good as MAPP but better then propane.

Tried to post a Wikipedia link but the post got lost in cyber space.

sorry @DMV hit the nail on the head,

DMW

@Jeremiah

Several factors involved. 

1) Firing the egg for only a few seconds of searing or spark a torch. Torch is less effort

2) Searing inside an egg will continue to cook the food from the ambient temps of the egg. With a torch you are only exposing the surface to high heat and creating the Maillard reaction you want. No additional cooking below the surface.

MediumRarely

DMW said:

@Jeremiah

Several factors involved. 

1) Firing the egg for only a few seconds of searing or spark a torch. Torch is less effort

2) Searing inside an egg will continue to cook the food from the ambient temps of the egg. With a torch you are only exposing the surface to high heat and creating the Maillard reaction you want. No additional cooking below the surface.

You are essentially right on the money.  However the devil has been known to lurk in the details.  Reminiscing on my old Thermodynamics and Heat Transfer tomes, I think we are looking for High Temperature, Low Heat.  Really inconsequential though as item 1 is true and item 2 is what I do in my yard.