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

We found 62 Reddit comments about Booker & Dax Torch Attachment, Pro Grade, Chef Certified, Handheld Broiler, Perfect for Sous Vide Searing & Melting, for Use in Restaurants, BBQs, Home Kitchen & Camping. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
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Cooking Torches
Booker & Dax Torch Attachment, Pro Grade, Chef Certified, Handheld Broiler, Perfect for Sous Vide Searing & Melting, for Use in Restaurants, BBQs, Home Kitchen & Camping
Included in purchase | (1) searzall, (1) pre-attached aluminium sleeve Adapter, (1) 2-mm Allen key, (1) pre-attached thumbscrew, (1) searzall spacing stick - Torch is not included but is necessary for useHow IT works | the searzall is an attachment secured to the top of a torch to create the perfect sear in seconds. Two lightweight high temperature metal screens convert the torch’s flame into Radiant heat, evenly spreading the flame to provide a professional quality finishRecommended torches and tanks | bernzomatic (No Suggestions) (14282 BTU/hour, 1. 5 hours of searing per tank), bernzomatic (No Suggestions) (6732 BTU/hour, 3. 25 hours of searing per tank). The searzall requires a 16. 4 oz “camping” propane gas cylinder tank. Do not use 14. 1-Ounce propane tanks. Do not use map tanksChef’s tips | a tip for lovers of meat is to be patient enough to wait a few seconds after the initial Blast of heat. This will allow your meat to turn the correct colour that much more quickly
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62 Reddit comments about Booker & Dax Torch Attachment, Pro Grade, Chef Certified, Handheld Broiler, Perfect for Sous Vide Searing & Melting, for Use in Restaurants, BBQs, Home Kitchen & Camping:

u/mindspread · 143 pointsr/GifRecipes

That over cooked ring is still way too large. You need to sear hotter and faster. This is more of what it should look like.

I got a sous vide a few years back and use it at least once a week.

I'd suggest doing it with the chimney starter itself, al la Alton Brown, or get yourself a torch and a Searzall

I like using the torch at the table because it impresses all my drunk friends.

u/packtloss · 10 pointsr/seriouseats

Benzomatic TS8000 with the large camping propane tanks and if you really want to do it right, add a searzall.

Kenji's steak advice (Step 10A) is to use the torch WHILE finishing on your castiron - Which i find helps a LOT.

u/vapeducator · 8 pointsr/AskCulinary

Better than a plain torch is the Searzall Torch Attachment which is designed specifically to provide wide and even heating for cooking purposes.

This is a good complement to sous vide.

u/Sunfried · 6 pointsr/AdviceAnimals

Bro, it's time to up your game: Get a Searzall. It's a torch attachment that gives your food all of the searing heat, none of the gas fumes, and it runs off standard gas blowtorches. Fantastic for adding browning to anything cooked in a wet environment. Or just getting that toast just right.

u/IonOtter · 5 pointsr/Canning

Hey, off-subject, but I was following your post history to see if I could find the drama, and noticed the bit about culinary torches?

I think this is the answer to your problem.

The Kickstarter is long over, but the page gives an excellent overview of what it is, what it does, and why.

It's now on Amazon.

If you thought /r/slowcooking was fun, wait until you get a load of /r/sousvide!

u/okayyeah3 · 5 pointsr/barstoolsports

I use the ziplock method, I tried doing a vacuum sealer but it got expensive and the ziplock method actually ends up working better. Couldn't get a good seal with the cheap vacuum sealers on amazon. No problems, I use a searing attachment on a propane torch ( and it sears beautifully. I've also done a sear in a really hot cast iron pan and that works really well on fattier steaks like ribeye. The pan tends to cook the meat a bit but the torch keeps it medium rare throughout the entire steak.

u/Necoras · 4 pointsr/AdviceAnimals

Absolutely. The final step with any sous vide cooking (of meat anyways) is to take the fully cooked steak/chicken/whatever out of the bag and then sear it. For a steak I generally use a cast iron pan with olive oil just below the smoke point. You cook it just long enough to get nice browning on both sides and all the way around the edge. Obviously this differs a bit for fish. I'd give it 30-45 seconds in a broiler on high. Chicken is a bit different as well because you might have some fat that you want to render out. Experimentation is half the fun.

There are other options as well. You can sear the meat on a grill, though I wouldn't bother with charcoal. Why heat up all that charcoal just for 30 seconds of cook time? Propane works great there. I just got a [Searzall] ( for Christmas that I'm excited to try out.

u/-ChefJeff- · 4 pointsr/sousvide
u/Slumberjacker · 4 pointsr/sousvide

Yes. Some people use a Searzall attached to a Bernzomatic TS8000.
See here:

It does take more time than a quick sear on a grill or cast iron pan.

Others just use a creme brulee torch.

u/crackills · 3 pointsr/keto

Some people swear by this

But I use this. Works perfectly, and is more convenient.

Either way, make sure to use map pro gas, it burns much hotter than propane.

If you use a regular focused torch head it can burn the steak and cause an off taste. These two attachments spread the heat out better. Also only salt before the sear, season right after because the torch will burn pepper and garlic.

If you have a hard time justifying the cost remember there are a lot of uses for a push button torch in the kitchen. I use it to sear roasts, melt butter onto food, melt cheese on hamburgers, warm plates, heat spoons (so fat doesn't stick to them), solidify the tops of eggs so I can flip them easier or eat the sunny side up. Its the most used tool in my kitchen.

u/ilander · 3 pointsr/sousvide

I use the Searzall propane attachment when I want to reduce charring. It's not that cheap, but it's easy to store and transport (I used it at a friend's Thanksgiving dinner last year). The one annoyance is that it does take a bit longer that oven/pan searing. Link:

u/bscepter · 3 pointsr/sousvide

usually dry it off, moisten it with EVOO and blast it with the Searzall.

u/butaud · 3 pointsr/sousvide

Not OP, but:


tank (can be had much cheaper at any home supply or hardware store)


u/DevIceMan · 3 pointsr/keto

Sous Vide - $100

Basically, it's a precisely controlled water-oven, where it keeps water at a very precise temperature. Your food goes in a vacuum sealed bag (or use water-displacement method). You can make some amazing rare steaks, or make cheap cuts of beef turn out tender and juicy with a long-term cook (24-72 hours).

It's also good for cooking a variety of other things, where precision temperatures, and ensuring something is fully and evenly cooked are important.

I have zero complaints about the above Sous Vide linked. If you want something a little pricier, the Joule ($200) is a very nice one.

Vacuum Sealer $70

Vacuum Sealer Bag Rolls $18

This vacuum sealer is okay, no real complaints. Seems like there are probably better ones, but probably not at this price point.

A grill works great for finishing meats after sous-vide them (they're fully cooked at that point), but some people use a food-torch, like this one to finish after sous-vide.

A meat thermometer is also very important/useful for ensuring you don't overcook meats. Always use a digital thermometer, not a mechanical one, and preferably one with good ratings.

Digital Thermometer ~$10

An electric smoker is another good option if you're into that.

u/xenir · 2 pointsr/sousvide

These hover between 65-75 all the time on amazon

u/LaserGecko · 2 pointsr/sousvide

Searzall, apparently.

u/Maldibus · 2 pointsr/sousvide
u/plumpedupawesome · 2 pointsr/Cooking

Anovas cool, theres also a third party app you can use to change the LED color on the scroll wheel. If you get bored on the color.

You can get a torch if you want, i have the TS8000 plus the searzall attachment. ( The searzall is nice cause its like a handheld broiler but its a gentler flame.Downside is it takes about 3-4 minutes for each side and youll end up feeling that heat. Its also nice to use on pizza, gets the cheese nice and melty.
Or you can get something cheaper like this torch, its smaller too.

but you dont NEED a torch. Most of the time, i prefer to sear on a pan. So, you want to pat dry out your food once its out of the bag (paper towel), then i usually rub it down with oil (dont do EVOO though) or clarified butter, then sear in the pan and throw in aromatics. Usually sprigs of thyme or rosemary do well, and just baste the food with it for about a minute to minute and a half each side.

You can get some recipes/info here in case you need it. Kenji does a great job on his recipes

Chefsteps has some awesome stuff as well.

and you can find recipes on the anova site as well.

u/kavlin · 2 pointsr/food

Once you get used to using this method there is no going back. Perfect repeatability plus you can ice bath to store & bring it up to temp in 30 minutes later with near zero impact on quality. Speaking of awesome costco meat:

137 degree sirloin for sandwitches. ice bath after cooking and sliced cold.

134 degree rack of lamb.

134 degree lamb chops - sadly no interior shot.

All finished with the searzall - does an great job of providing even intense heat from a torch head.

u/umamiman · 2 pointsr/AskCulinary

This is a great solution to your problem:

I just got one because I work in a kitchen without a broiler and I love it. It sounds like a jet engine too.

u/ITMORON · 2 pointsr/sousvide

Searzall Torch Attachment, Small, Stainless

Bernzomatic TS8000 - High Intensity Trigger Start Torch

u/Mcfattius · 2 pointsr/shutupandtakemymoney

I've had mine for over two years use it at least twice weekly. pork, Steaks and Chicken. my most recent success story homemade french onion soup sous vide. had to buy a Searzall to accompany it and some Cast Iron Pans. Cooking has never been so fun and delicious.

u/_HankScorpio_ · 2 pointsr/sousvide

A direct link to not have to click on this spammers referral.

It's hit $65 a few times in the last year but never cheaper according to Camelx3

u/james92627 · 2 pointsr/keto

Dude! Sous vide is your move.

Then find a place around you that sells Ribeyes in Prime quality. I'm lucky because my local Ralphs, (Krogers-owned in Irvine, CA) sells both Prime ribseyes and ones that they dry-aged right there in the grocery store.

For the Maillard sear, I use a Searzall, but a cast-iron skillet is also an option.

Thank me later.

u/Abiv23 · 2 pointsr/Cooking

I have a torch I use it on any area that needs extra attention, it's amazing at rendering fat

u/Cdresden · 2 pointsr/meat

I think you should consider using a propane torch after roasting to brown the bacon, especially on the sides and bottom. You can get a Searzall attachment for $75, but it's really not essential.

u/Zombies_Are_Dead · 2 pointsr/steak

From my experience safflower oil is among the best, so it's not as much of an issue. I generally don't add the oil until it's to heat as you don't want it reaching smoke point too early. As for the overall, perhaps invest in a Searzall? You already sous vide so you only need to develop the crust on the outside. This method takes a tiny bit longer as it's not full coverage like a pan, but you are in total control and don't risk burning the meat.

u/binchotan · 1 pointr/sousvide

I've had great results with the following container

it held 8 turkey breast halves and 8 turkey tenderloins, 3 quarts of bagged cranberry sauce for reheating, and for a brief period also held 3lbs of butter and sugar poached carrots for reheating before glazing

I stuck to pan and grill searing for a while and held off on getting a blowtorch but finally caved and bought a bernzomatic TS8000 and a searzall for post-searing

u/Canadian_chicken · 1 pointr/woodworking

I wonder if the Searzall from David Chang and his culinary skunk works would allow you to use a hand torch more evenly. It works great for food and might in this application too. Here's an Amazon link for the tool. Whoa... That's a huge link. I need to learn to do the reddits better.

u/meaty_maker · 1 pointr/sousvide

good news/bad news. I got my email notification that they were available yesterday at 1025am PST. Jumped onto Amazon and was able to get a unit ($75), should be arriving tomorrow. Bad news, just checked and they're already sold out again. Here's the link to the amazon page if you want to keep an eye out for it...

u/truneutral · 1 pointr/52weeksofcooking

That's a great action shot!

I love to sous vide and 'invested' in one of these and these. It's not cheap, but if you cook meat sous vide a lot it's worth it as you don't get that butane flavor you get with the smaller hand-held blow torch.

u/firstthenwell · 1 pointr/funny
u/chunkyice · 1 pointr/AskCulinary
u/saxophonicle · 1 pointr/sousvide

Typically a blow torch with the Searzall is recommended around here, I have one and it works great!

u/SalinP · 1 pointr/Chefit

A residential oven won't get hot enough to do what you're looking for. Assuming no other available options I would use the torch with the proper attachment:

If you put the meat in the freezer with a fan blowing on it for like 5 minutes you reduce the grey band going around the outside to be even smaller.

u/legalpothead · 1 pointr/smoking

I think there's the foundation of a good idea here, but I think it needs more work. One of the attractions of al pastor is that it's broiled on the trompo, so the bits of meat are seared at high heat, which lends them a lot of flavor. I think it's great that you're smoking the meat, but after it's cooked, I still think you're missing out if you skip the sear. You could hit it with a Searzall, ideally, or just a plain propane torch.

u/elangomatt · 1 pointr/sousvide

Your title is confusing. From what I've seen on this subreddit I think the Sansaire searing torch is just a BZ4500HS torch painted white and branded for Sansaire.

The Searzall appears to still be available (from 3rd party sellers including Booker and Dax) for $75 from amazon but like /u/afrayed said, you still need a torch to use the Searzall. The TS8000 would work just fine with the Searzall...

As I was typing this one of the page keeps changing so maybe they don't have any more left. You might try contacting Booker and Dax directly to see if they know when they will have more available on Amazon for the normal $75. Here is a link to their seller page

u/VerryBerryGerry · 1 pointr/AskCulinary

I have the same problem myself, and all the suggestions here are spot on. One alternative you can try is the Searzall torch attachment:

It was developed by the chefs at Momofuku so they could try to perfectly sear a piece of meat without having to use any oil or directly torch a piece of meat. Of course you would have to buy a torch with the attachment, but if you plan on searing a lot in your apartment it may be worth it.

u/strumism · 1 pointr/AskCulinary

This right here is your new best friend.

u/dotoent · 1 pointr/vaporents

im curious what a lotus hit with a searzall on a propane torch would be like

u/norcon · 1 pointr/smoking

What to give the man that has everything? Something rare, something he probably won't think he needs...

  1. Guava Wood! some darn hard wood for smoking. Great with pork and chicken as it is a fruit wood. Ok with beef.

  2. a TORCH.. why not? Make creme Brulee, caramelize that sauce etc.

    Get the TS8000 and this :

  3. How about if he wants to cold smoke some cheese:

u/6745408 · 1 pointr/Pizza

use a blow torch with a Searzall

u/Megatron_McLargeHuge · 1 pointr/Cooking

Whipped cream siphon. Homemade whipped cream is great, and you can do a lot with flavors, or get into more exotic recipes.

A Searzall torch lets you apply direct flame to food without scorching one tiny spot. I like it for when I don't want to flip something but want the top to cook, like an omelette that's a little too thick.

u/kaidomac · 1 pointr/soylent

>How strongly do you recommend needing a sous vide setup to start? Can I make it work with just the Instant Pot or do you strongly recommend the sous vide?

So keep in mind that I started using the Instant Pot about 5 years ago (I have 4 of them now...3 I use on a regular basis, plus a jumbo 14-quart model for big cooks) & started doing Sous Vide about 3 years ago, so I've had a long time to save up & learn how to use the various tools that I use today for meal-prep, so don't feel rushed into anything!!

The first thing to discuss is a Mellow vs. an Anova. The Mellow has 2 primary benefits:

  1. Has a chiller
  2. Looks like an appliance (typical SV stick setups with tubs look more like science experiments, lol)

    The Mellow has 2 primary negatives:

  3. It's fairly expensive
  4. It has a limited space in which to cook

    Unless you specifically want a model with a chiller in it to suit your lifestyle, I typically recommend going with an Anova. This is the typical Anova setup I recommend:

  • Anova Nano ($100)
  • 12-quart tub ($20)
  • Top lid ($12)
  • Magnets ($20)

    This is roughly half the price of a Mellow, but has a much larger capacity for bigger items such as pork shoulders & babyback ribs, as well as a larger capacity for more food, so if you need to cook more than two or three steaks at a time, you've got a LOT more room!

    Second, let's talk about lifestyle integration. The Mellow is convenient because it can hold food in chilled water all day & then be scheduled to cook. So I can pre-chill the water, drop in a steak before I leave for work, and have it be ready to sear when I get home. As I typically meal-prep my breakfast & lunch (either muggle food or complete foods) because I work away from home, I prefer to have family dinner at the table, so I can walk in the door, throw some veggies or rice in the Instant Pot, throw my no-knead bread or rolls in the oven, and then sear my sous-vide protein.

    However, that is not the only approach! First, if you're not in a rush to eat when you get home, then you can get away with a stick sous-vide machine. I like to have dinner at 5pm, which is pretty early, so having thing ready to go is a really big benefit for me. Second, if you're willing to plan things out a little, you can actually pre-cook your food sous-vide & then sear it later to both reheat it & to give it a crust. I've been working with this book for some ideas:

    Basically, for most proteins other than shrimp, you can cook the food sous-vide, then shock it in an ice bath (this quickly gets it out of the 40-140F "danger zone" for bacteria to grow), then stick it in the fridge. Most foods are safe for like 48 hours (time varies, I've done chicken up to 5 days in advance) in the fridge that way, so if you know you want chicken for dinner tomorrow, then you can grab some breasts from the freezer after work today, cook them for a couple hours, shock them, and stick them in the fridge for a quick meal tomorrow!

    I use both my Mellow & my Anova throughout the week. Like, if I'm having people over, I can cook up a dozen burgers in my Anova tub, shock them, and then all I have to do is throw them on the grill the next day & I have perfectly-cooked burgers in just minutes. Side note, I went to Five Guys the other day: one single-patty burger, one double-patty burger, one soda, one milkshake, and one large Cajun fry was $31. For comparison, 80/20 ground beef is $5 a pound at the grocery store...I could have bought 6 pounds of meat instead & made 12 (much more amazing) giant 8oz sous-vide burgers for the same price. SV burger reminder: I make a wide variety of stuff as part of both my meal-prep approach & for my rotating family dinners, but most often, I use a combination of the sous-vide (mainly for protein, although it's good for so many other things like egg bites, dulce de leche, yogurt, tempering chocolate, etc.) & the Instant Pot for making perfect dinners on a regular basis. So if you an swing the cost of an Anova setup, it's a really nice way to go, and for most people, the cost-savings are easily realized within the first year, if not the first few months.

    >How do you sear a steak or burger? I know this is probably really basic, but cooking really isn’t my thing. Lol

    I literally didn't know how to boil water when I first started (I kid you not), so no worries! If you're not into cooking & don't plan on making it a hobby & view it as a necessary chore, then appliance-based cooking with freezer-storage is definitely an awesome way to go!

    So there are basically 3 ways to sear:

  1. Searzall torch
  2. Cast-iron pan
  3. Gas grill

    I have a tiny, unventilated kitchen, which smokes out easily. The problem with searing is the smoke. If you have a ventilated kitchen, then great! If not, you'll have to get more creative. The Searzall torch is a decent option for searing one or two items indoors; the downside is that it's an expensive setup ($43 for the torch plus $75 for the head attachment, and then just pick up a green one-pound propane canister from Home Depot or wherever). It doesn't crust up as nicely as like a 600F cast-iron pan, but it also doesn't generate nearly as much smoke. Plus it's super fun to use (firepower!), can be used safely indoors, and is useful for a variety of other things. I use it for melting cheese all the time! (cast-iron skillet + Searzall = best, most gooiest grilled cheeses ever!)

    I have a high-wattage induction cooktop (basically a portable burner) that I use outdoors when the weather is nice. It heats up super quick (1800w Nuwave model that goes up to 575F). I use a 12" cast-iron skillet with it for searing stuff like burgers, steaks, porkchops, etc. Smokes a lot, but it's convenient that I can plug it in outside because it can smoke out like crazy. A grill can serve the same function, whether it's charcoal or gas (gas can be preheated fairly quickly, so that's a convenient "weekday" option).

    For most sous-vide'd meats, searing is an essential part of the process. I've tried just eating sous-vide burgers without searing & they're terrible, it's like eating mush. With a crust, however? Awesome! So you definitely want a good searing setup, which will depend on how many people you cook for (a Searzall may fit the bill if it's just two people & you don't mind spending 2-3 minutes per side to sear), if your kitchen has ventilation, if you have a gas grill available, if you have a plug available outside (or if you have an outside deck or patio available at all), etc.

    Side note, don't get discouraged by the wall of text above...the process is pretty simple. My setup is:

  4. All meats are vac-sealed & frozen (flash-frozen on a Silpat-lined baking sheet first, to preserve the shape)
  5. I drop the meat in the sous-vide & cook it
  6. I sear it & then eat it

    Comes out perfect every time, once you nail down the formula for what you like!
u/CobraRon84 · 1 pointr/steak

You need a searzall attachment which eliminates the gas taste.

u/Fattswindstorm · 1 pointr/Hunting

i really want to get a sous vide machine, the only thing is i like a good searing, but i think with one of these it work out well.

u/skippingstone · 1 pointr/seriouseats
u/wee0x1b · 1 pointr/smoking
  1. I've heard this before from people, but it's nonsense. I can easily make things bitter from too much smoke if I want to using my Traeger. But there's no way I can go back to a non-pellet smoker giving the convenience. Sometimes I have a lot going on and the smoker is only part of that day, not the center of it. The hands-off nature achieves that. And the smoke flavor is plenty enough.

  2. I wouldn't recommend trying it. I can get mine up to around 500F on a hot day, which is not nearly enough (and it takes a while). If you're just looking for something that will put a high-temp sear on a piece of meat (like for finishing it off, searing scallops, etc) you could try something like a Searzall. You could also just use the broiler in your oven (it's basically just an upside down grill). Or if you want to be a little more traditional, just put a cooking grate top of a charcoal chimney starter.

    I cook a lot of things sous vide the last few years. I've found myself searing the meat that comes out of the bag in a cast iron skillet on a portable butane burner that I can take out onto the back porch if I'm searing something like steak. I also sometimes will use that to put a crispy exterior on things that have come off the smoker. It's only 11K BTU, but it does a very good job at making the cast iron extremely hot.
u/nschirmer · 1 pointr/sousvide

The one that's always highly recommended by everyone is the Bernzomatic TS8000. It's $65 on Amazon, so I'm not sure if that's affordable to you... you should also be able to pick it up at a Home Depot. It's worth the investment.

Then you'd just buy a canister of propane (the dark blue bottle, don't go for MAP or whatever else there is). The folks behind the Searzall (which you attach to the TS8000) recommend the fat stubby cylinders (ones you'd use for camping) so you don't have to worry about your torch falling over, but I don't even use my Searzall at all, and have been using a standard propane cylinder since it's what I first bought at Home Depot.

u/UnclePinto123 · 1 pointr/sousvide

SEARZALL Best I've found!! Compact and fast!

u/MesaGeek · 1 pointr/sousvide

While we're at it, I found this little accessory

u/Gustafa7 · 1 pointr/keto

Done this method from Savage, so great! Now I want one of those super expensive Searzall torch adaptors too

u/xaplexus · 1 pointr/steak

This Searzall blowtorch attachment might interest some of you. I use it sometimes to even out / thicken the crust. It's also useful on pizza.

u/jubnat · -1 pointsr/meat

No issues if you use one of these.