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Thread: Where to buy a Searzall and culinary torch in calgary?

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    Default Where to buy a Searzall and culinary torch in calgary?

    Figured this is a good place to ask...

    Any chance anyone on here knows where to buy a Searzall and culinary torch in calgary? Not sure I have enough time to order one online.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
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    Quote Originally Posted by killramos View Post
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    Figured this is a good place to ask...

    Any chance anyone on here knows where to buy a Searzall and culinary torch in calgary? Not sure I have enough time to order one online.
    Amazon Prime, can have it for Thursday, but it's $97.50

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    Looked at that. Was hoping to use it for a company cook off competition on Thursday.

    Everything has to be prepared in the office so sous vide and. Searzall seems like an interesting option. Not sure I can convince my team to go sous vide though. They are... unimaginative. Crock Pot chili/pulled pork is their preference lol.

    I was thinking some bomb brisket tacos or something cool.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    If you would have ordered this morning I'm sure you would have had it Wednesday evening. I ordered three things on Saturday and they arrived Sunday afternoon. All three things said Tuesday as promised date.
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    Try the BBQ place on Edmonton Trail?

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    Quote Originally Posted by killramos View Post
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    Everything has to be prepared in the office so sous vide and. Searzall seems like an interesting option.
    My butane torch sets off the smoke detector at home occasionally. I personally wouldn't chance a searzall in an office building...
    Originally posted by max_boost
    Hey baller, any problem money can solve is no problem at all. Don't sweat it.

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    Trip to Home Depot for an electric igniter torch attached to a good old propane mini camp stove bottle would be my suggestion. That’s all I use at home.

    Short rib or pork belly tacos would shine over brisket imho

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    click for larger version
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    These were good... mmm

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    Quote Originally Posted by Strider View Post
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    My butane torch sets off the smoke detector at home occasionally. I personally wouldn't chance a searzall in an office building...
    LOL That would have been bad
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
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    It'll sound ghetto but I have used a high watt heatgun to achieve a relatively good sear post sous-vide without having to worry about a butane taste from a blow torch.
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    you can borrow mine if you want.

    I know the actual torch part you can get at Home Depot.

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    Thanks guys, I’d really like to get one. Supposedly the Searzall fixes the flavour issue.

    But Strider made an extremely good point about use in an office building lol.

    I might still pick one up for my own purposes.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    I went through two Searzalls. You don't want that in an office space without ventilation and proper setup. Tbh I found it to have very limited applications and not worth the hype. You also want to practice with it a few dozen times first.

    The rest of the torch is just a bernzomatic from home Depot. I don't find that there is a propane smell with mine. Get MAPP (yellow tank) for a few bucks more if you want better combustion, but in reality it's placebo. As with anything, torching takes a ton of practice.

    If you aren't ready to jump to a bernzomatic, order an iwatani from amazon. It's a "culinary torch" that a lot of chefs use when they don't want to pull out the big boi.

    What are you thinking of burning?

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    You could get one of these. I've considered it. Not too good for the office though


    https://www.youtube.com/watch?v=FJLS3P1OLxA

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    Quote Originally Posted by The_Rural_Juror View Post
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    I went through two Searzalls. You don't want that in an office space without ventilation and proper setup. Tbh I found it to have very limited applications and not worth the hype. You also want to practice with it a few dozen times first.

    The rest of the torch is just a bernzomatic from home Depot. I don't find that there is a propane smell with mine. Get MAPP (yellow tank) for a few bucks more if you want better combustion, but in reality it's placebo. As with anything, torching takes a ton of practice.

    If you aren't ready to jump to a bernzomatic, order an iwatani from amazon. It's a "culinary torch" that a lot of chefs use when they don't want to pull out the big boi.

    What are you thinking of burning?
    Was thinking of how to get some searing without a stove, oven, or bbq to finish something Sous Vide in the office. My plan was brisket.

    But yea I really don’t want to evacuate the building, no idea how sensitive the sensors are.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    Quote Originally Posted by The_Rural_Juror View Post
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    I don't find that there is a propane smell with mine. Get MAPP (yellow tank) for a few bucks more if you want better combustion, but in reality it's placebo. As with anything, torching takes a ton of practice.
    The trick is to use Propane not Butane. Also, I've read that true MAPP no longer exists, just MAP pro which is a slighty altered Propane, and not the original MAPP.

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    Quote Originally Posted by killramos View Post
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    My plan was brisket.
    How do you like Sous Vide Brisket?
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    Quote Originally Posted by ExtraSlow View Post
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    How do you like Sous Vide Brisket?
    I like it a lot, relative to the amount of effort versus smoking.

    I usually finish in the broiler though.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    You are 100% correct. I really notice no difference between the yellow and blue tanks. In fact, I prefer the el cheapo green stubby tanks because they don't tip over as easily and fits better under the counter. Flame control had much more of an impact and that can take years to master.

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    Quote Originally Posted by ExtraSlow View Post
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    How do you like Sous Vide Brisket?
    bag. water. cook. finish.

    like all sous vide?

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    Quote Originally Posted by ExtraSlow View Post
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    How do you like Sous Vide Brisket?
    It works pretty good though I finish mine on the smoker for around 3 hours. Its nice that I can prep it in advance. I still want to try to do it all on the smoker but that is a lot of effort and I am lazy. My family and friends liked the results, there was none left for leftovers on Christmas.

    https://www.seriouseats.com/recipes/...as-recipe.html

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