Chef's Torch

bob.bud

Saw this online on a local restaurant supply store's website. Has anyone every used one of these to light their lump?

stemc33

Seems pretty short. 

theyolksonyou

I'm thinking that's more for creme brûlée finish, or searing delicate dishes. Get yourself a weed torch or s&p lumbers soldiering torch.  

Edit. Plumbers torch. The auto correct on this forum is STUPID!

bob.bud

@theyolksonyou I figured as much, I was just curious if anyone had one and if they ever tried to light their lump.

Canugghead

I use a similar one to start sparks instantly, then follow up with a looftlighter (takes much longer to start the spark) or a regular hairdryer.
I would go with this one instead of the RD one:
http://www.amazon.com/Iwatani-Torch-Burner-Professional-Cb-tc-pro/dp/B00BBJC1CY/ref=sr_1_18?ie=UTF8&qid=1442027881&sr=8-18&keywords=butane+torch

Skiddymarker

Iwatani is great little butane torch, will start lump in a pinch, much better for finishing pizza, steaks, roasts or anything else that needs browning. Very good unit, agree with @Canugghead completely......MAP is better for starting lump, iMO.  

nolaegghead

As they (not me) say...it's not the size, it's how you use it.