Powerful Cooking Torch, Propane Kitchen Torch, Charcoal Lighter, Sous Vide, Campfire Starter, Flame Adjustable Culinary Grilling Torch for BBQ, Searing Steak, Creme Brulee(Tank Not Include)

I had been thinking about getting a torch like this for some time. However, I already have a propane torch. Well, we were smoking some Porterhouse steaks and was going to use reverse sear so I decided to buy this torch. Wow! What a game changer! My old propane torch put out a small pointed flame that took a long time to cover a steak. This thing puts out a huge flame and lots of heat. It gets the job done in no time. The only thing is that the control is not at the most convenient place and the dial lock is not really functional. But these are minor issues. I am impressed with the quality and the heat!

If you're not reverse-searing your steaks, you're cooking them wrong. I said what I said. So many cooks have made the mistake of searing a steak before even cooking it first, somehow thinking that you're "locking in" the juices and flavors. That's not how it works, and you're not going to get the best steak possible. But with this torch, you CAN get the best steak possible, and the process is easy.Basically, you want to take your steak our, put it on a wire rack. The thicker the steak, the better. Add kosher salt and pepper to each side. That's it, nothing more. Then let the steak rest for 30 minutes to an hour on the wire racks. You can even let them sit overnight in the fridge this way. Using this method is sort of like a speedy way of dry aging your meat, without having to go through a month-long process that involves trimming most of the beef off.The kosher salt on the outside of the steak draws the moisture from the steak's interior to the outside. Then the steak eventually absorbs the brine created on the outside. This essentially tenderizes it, while also flavoring the steak in the process. Once that's done, you're ready for the next step.While the steak is resting, preheat your oven anywhere between 200 to 275 degrees Fahrenheit. Yeah, you want the heat fairly low, not high. Once preheated, place the wire rack with the steaks on a baking pan, place them in the oven. We're going for slow and low cooking. This serves three purposes. 1. It's easier to not overcook or undercook your steak when you use a lower cooking temp. 2. The beef goes through a longer window of time in which you reach a temperature sweet spot that the meat breaks down and tenderizes. This isn't theory, there's an actual science behind it (look up reverse searing for the full chemistry breakdown as to how it works). 3. The lower longer bake time in the oven ensures a dryer surface of the beef before you get to the sear process.Check the temperature of the meat every so often with a good digital meat thermometer. Find out the temp of your target steak doneness. Let's say medium rare, that's about 130 degrees. You want to take the steak out of the oven when the beef is about 10 to 15 degrees BELOW your target temperature. So once your beef reaches 115 degrees, take it out. The final step (searing) is what will get the steak to finally reach your ultimate target temp (130).For the final step, you can use a cast-iron skillet that's screaming hot. Or save yourself an incredibly smoky kitchen, and just use this torch. You want to blast the outside of the steaks with high heat, to create a Maillard reaction. This is the process that gives your steak a nice brown, beautiful outer crust. Make sure you also catch the sides of the steak in order to render any fat there.After you've torched every part of the steak, and the outside looks right, let the steaks sit. For about 5 to 10 minutes. Don't touch them. Don't slice into them. Don't even look at them. Just forget about them for 5 to 10 minutes. In that time, they will continue cooking ever so slightly internally. And also undergo that last stage in which the tenderizing continues. If you want, though, you can toss a pat of butter on top of each steak, for a bit more flavor.The end result is the juiciest, most tender, most flavorful steak you've ever had. We're taking steakhouse quality in your own home. Plus it will have a uniform, even look to the interior (no weird grey ring on the inside of the meat just past the outside, as it happens with many other quick cooking methods).So if you want to have a fantastic steak, you need to reverse-sear it. And to save yourself a lot of time and trouble (plus having to scrape and clean your cast iron), use this torch for the searing step. It's a small investment for some of the best steaks you'll ever enjoy.

This is not a small kitchen torch. This throws out quite a flame but that provide a wider more even sear. I have some old propane camping tanks that fits this and it works great and puts that propane to good use. It doesn't always light as reliably as my Bernzomatic welding torch.

This Mini torch works very well, better than expected. It works with a small tank, and lights up quickly. It has an adjustable flame dial, and it is very easy to use. It can create a flame bigger than I expected.Overall, this Mini torch works better than expected, I recommend it.

The media could not be loaded.  Take a look at my video included with this review. You'll get to see and hear this torch in action. This thing is awesome! So much better than I had expected. It is easy to attach to a filled propane tank and the controls are user friendly too. I love this torch and I highly recommend it to others!

I'm not sure I'm using it quite right when lighting. Probably should re the instructions. I can see the spark but perhaps I'm starting with the valve too open. I'll check next time i use it. I often struggle with starting back yard fires, not a problem now, this was awesome.

Okay, let's be honest here, I didn't get this to sear steaks or make creme brulee. I got it because FIRE!Now, how have I used it?1. Firepit starter: we have a tabletop firepit that burns wood pellets. We've used this about 40 times so far to light that firepit and it works great for that task. Provides a good general flame for starting the fire.2. Yard debris fire starter: rather than one match in the leaf pile, this gets a good solid fire burning.3. Charcoal grill starter: again, when using natural-type fire starters on the charcoal (I wouldn't use this to light up a bunch of charcoal fluid), this gives a steady flame that causes a great start.

Great for camping, starting a good charcoal, and in the kitchen! Multiple uses, easy to install on the tank and easy to get going. Love the small design which makes it perfect when on the go.