Is Searzall worth it? Searzall vs TS8000, Sous vide picanha steak
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- Опубликовано: 8 сен 2024
- 11/13/18 Update***
After numerous comments regarding the use of oil I’ve repeated this experiment several times both with and without oil. The result was always same with regards to comparative sear times. In my mind at least, the conclusion is confirmed!
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What's the best way to sear a steak after sous vide? Is the Searzall worth the extra money? I put it head to head against just the bernzomatic TS8000 on 2 picanha steaks. They were cooked together for 2 hours at 133F with an Anova Bluetooth unit.
Though the Searzall has other applications, most people are interested in it specifically for post-Sous vide searing of meat.
This is 6 years old so I"m sure you figured it out by now, but in case you haven't, you were holding the Searzall way too far from the meat, basically slow cooking it with the torch, that's why it was starting to brown below the surface. It needs to be blasted with high heat, that's why the TS8000 alone was giving you better results. With the Searzall adapter you need to be almost rubbing the meat with the wire mesh.
Thanks for saving me that extra money and being honest.
I got the Searzall as a gift. I had the same result. The torch is much faster and they both taste exactly the same. I'm thinking about getting the Su-VGun.
Yeah the Su-VGun looks pretty cool but I’ve been pretty happy with the results from the ts8000. If you get it would love to hear if you get better results!
Pat them dry and don’t coat them in oil, that’s why you’re not getting the results you expect. There’s absolutely no reason to use oil when searing with a torch, all it does is hinder the Maillard reaction. You want the meat surface as dry as possible before the sear, there’s reason to use oil in a pan, but not when using a torch.
Thanks for the tips here. I’ve since learned that and have redone this experiment without using oil, meat patted as dry as possible. Definitely works better as you would expect without the oil, however the conclusion was the same. It seared faster and with a better final result with just the ts8000 than it did with the searzall.
Thanks for your video. It was the one that made me decide buy the TS8000. Just did a FANTASTIC NY strip with it
banethermo Thanks for the feedback. Glad I could be of help!
I’m pretty sure the oil application is your problem bro. Just pat those babies dry and torch em.
Also searzall instruction state that searing range is closer than you think.
Also check your gapping between the searzall and the torch head. It matters. Just use the stick man.
PS, wife posted this message.
The oil is most definitely the problem.
Good video! Just got a TS8000 so thanks for the time and effort spent making this available!
I see everyone here knows GUGA 😁
Just missing the guga searing music
Let’s dewwet
Thanks for this very honest review! 🌟
You saved me (and many others) $80-100 :)
Less Talk, More Delicious Glad to be of help!
Here's a secret trick I learned and dug up...
You can convert your $45 TS8000 into a $180 Sansaire torch, or its' Bernzomatic equivalent, the $80 BZ4500HS (the Sansaire torch actually uses the manual off of the BZ4500HS; so it's the exact same thing), with a simple $15 part... please Google "WORTHINGTON Torch Tip, Propane/MAPP, Use with 4NE84, 331798"
Worthington is also the manufacturer of Bernzomatic... so it's the exact same part and same quality.
With this torch-tip/setup... you now have the best of both worlds - the adjustability of the TS8000 and also the wide tip of the Sansaire/BZ4500HS. The Sansaire/BZ4500HS doesn't have adjustability btw.
Less Talk, More Delicious Amazing tip (no pun intended). Thanks for sharing, ordering it right now.
so... you just unscrew the ts 8000 tip, and srew on the worthington torch tip.... is that it???? i've ordered the 4NE84...but i don't see the other number 331798 from the one i've ordered on the Walmart on line! I hope it wiil fit!!!
my answer to Project Meat was in fact intended to you LESS TALK MORE DELICIOUS!!! My mistake! lol!
Thank you ...you just saved me time and money..Great video..
bob lee Glad I could help!
I've used the ts8000 to sear steak and pork chops. I've never had any torch taste... As long as you move the flame around (don't hold it in any one place for too long). I'm still relatively new to sous vide.
I was going to buy a searz-all... Now I'm going to save my money for steak.
Dave Cruickshank I have a used searzall I’d be willing to sell for cheap ;)
The design of the Searzall gives 2 stage combustion. No torch taste guaranteed. I’m not going to cheap-out on food preparation. My time is important. For $75, I have the best option.
Where I live, the Searzall costs twice as much as the TS8000 and a canister of Mapp gas. I wouldn't even consider the Searzall after watching this.
OMGWTFLOL I’ve repeated this test several times, with oil and without, and the results have always been the same. I never use the searzall anymore.
@@AGuThing Did you season the Searzall before using it.
I bought a Searteq on Amazon. It attaches to a TS8000 or TS4000 and fans out the flame. At $15.00 it's a lot cheaper than the Searall.
but do you taste the gas fumes from the torch??? on the meat. I want to do this on my pork shoulder skin!
Nope! No torch taste at all with either just the ts8000 or with the searzall
@@UnNaturalGu Can I use my propane torch I got from the hardware store! ???
1MoreMatch it depends on which model. The bernzomatic ts8000 I use was purchased at Home Depot. Any high intensity one should work but the smaller diameter ones typically used for pipe soldering won’t do a good job.
@@AGuThing I just want to make sure it won't put the taste of the gas on my food. It has a high blue flame... But making sure it doesn't make my food taste like propane
1MoreMatch Do you know what the model number is of the torch you have?
Just looked up your video as I am looking for a Searzall and was really surprised about the result. As the Searzall currently is officially out of stock and you might only buy it on Ebay for > $300.-, I just wait and enjoy my experience with the Torch TS8000. Again thanks for uploading your experience.
Not sure if you've figured anything out, but it looks like the spacing of the torch and the searzall attachment is to large.
The spacing is set up per the instructions that came with the searzall and using the provided gap spacing stick they provided. I've recently rechecked it and it is unchanged.
I did the exact same test. I threw away the Searzall. What a waste of money. The torch by itself works perfectly. Just don't put oil on the meat.
Arturo Gonzalez-Arquieta Yup! Just used it to melt cheese for a bit than realized the torch by itself is better for that too!
Seems like you have a burn problem with the Searzall check the air mixture and also the angle you hold it is important ,
Got one through the kickstarter. I don;t bother using it for meat maillard anymore. Pizza reheat with hot cast iron on the bottom, cheese melting/browning and some caramelization.
+Bill Ing I'm with ya at this point! For me it's great for a few other applications, not so much for searing meat.
Ive tried several searing methods and the fastest and best crust I get with a cheap harbor freight flame thrower ice melter it is wicked fast but be careful with it
would you use it indoors?
@@celyl I would not use it indoors. The Harbor Freight unit is a beast. Also, it adapts only to the standard BBQ grill 20 pound tank fitting. So, you would need to lug that LP tank into the house too.
Hey A Gu, thanks for the awesome review. I just bought a TS8000 thanks to you. Quick question, does the base attachment get pretty hot ? Just wondering if I should be wearing heat resistant gloves before I try this one. Thanks !
Awesome! You should get great results with it. Base stays cool, no need to use gloves. Just don’t touch the tip for a while after using it.
@@AGuThing thanks boss ! Appreciate it.
Actually the problem could be the flame colour of your searzall, if you watched most searzall videos, the flame colour should be YELLOW, but in your video is light blue, my searzall has the same problem too, at first 10-15 seconds is yellow flame but then turns blue and really make the meat tasted different. any one know why is this happening?
Andy Yu Whatever the reason, I’ve been getting fantastic results with just a plain TS8000. Quick, deep sear without the meat cooking any further.
Thanks for the comparison. Would you be willing to do a comparison using either tool or both if you prefer, with the oil versus no oil? I am curious what you would think. Thanks again. Good stuff.
Great idea! I will do that comparison the next time I make a couple of steaks.
Not a good test. Your meat was too wet and you needed to get much closer with the Searzall to realize its benefit. Searzall and plain torch should be roughly equivalent because both are using the same BTU of gas - the difference is you should be able to get much closer with the Searzall without imparting any propane gas and overburnt flavoring to the meat, and the searzall also spreads the flame significantly more and prevents you from accidentally overcooking a specific area in the event if you dont move the torch tip rapidly enough. Now...Is the Searzall worth it - probably not since its a total rip-off for what it is.
The tip of TS8000 is different. Have you changed it?
J L It has the collar that the searzall attaches to still on it. Doesn’t impact the performance of the plain ts8000
Thanks
I bought Searsall and very disappointed! I even tried the heatgun same result. The torch is wayyyy better!
Biz888 Totally agree! I’ve repeated this test numerous times, both with and without oil, with always the same result.
Which has did you use with the TS8000, the MAPP Alternative in the yellow bottle?
Propane in the wider green camping tank.
Thanks!
1:33 Captions : [Laughter]
I have it though a little fearful of using it..
Go for it!
It's the sugars in the meat that brown, not the fat on the top. Adding a layer of fat on top just insulates the sugars and takes them longer to brown causing you to cook your steak even further. There's no point in patting your steaks dry if you are just going to wet them again.
absolutelywartorn I’ve gone back and forth between adding oil and not adding oil and found pros and cons with both. However adding oil does not make them wet again. Think searing in a pan or skillet. Adding oil, I get a more even, natural looking sear but it does take slightly longer. With no oil i get a faster sear but it’s not as even and the high points are more charred than seared. After experimenting many times I now add a thin layer of oil for lean cuts but not for fattier cuts.
That's because in a pan, only the high points touch the pan and get the direct heat. The rest of the steak only gets hot air, which has much lower thermal conductivity. The oil conducts heat from the pan to more of the surface of the steak. That's why line cooks sometimes press meat into the grill, to get that even sear in a hurry. Yeah, it squeezes out the juices but when you've got a full wheel of tickets up... ;)
When you sear with a torch, the heat directly hits all of the surface, not just the high points. The oil just slows the maillard reaction, meaning you have to torch it longer to get your sear. You're going to get a much better result searing it dry, unoiled.
Now you might LIKE the avocado oil taste added to the meat. So put it in the bag with the steak while you sous vide, even marinade from the night before, or vacuum it instead of ziploc to cause infusion. But still pat it really dry before you torch.
Enjoy!
Glad I only dropped $26 on a knock-off, which, based on every video I've seen of the Searzall in action, performs equally!
Nice! Curious to see which one you have. I couldn’t find any knock offs when I purchased this one.
Me too, bought a knock off from Walmart.. $25 bucks...
Iv read that using a cast iron pot + a torch is the way to go. I hear that the cast iron "burns the excess gas flavor off" or somthing like thst. I actually plan on trying the combo this afternoon when I get home on a chuck roast that's been cooking for 2 days.
Richard Guidroz yup. Using it with the cast iron definitely gives a thicker crust but it also makes my apartment very smoky. I've used just the ts8000 several times since making this video and haven't had any "torch taste". For the most part I opt to just torch it so it doesn't stink up the apartment.
Ahhh, ok. I, gotcha. I used to have the same problem
You cant sear wet steak. Pat dry and then torch. Redo the test after.
I think the oil as causing a 'flare up effect'
I agree the searzall should not be doing that.
Searzall will never give torch flavor you can always mess it up with any other torch.
Alex Corredor I agree, before I got my Searzall, I used my 8000 and got torch taste. For me the Searzall is worth it.
There must be something wrong with your searzall, checkout sous vide everything
ya his seazall flames more maybe its because he's using a camping propane tank.
If you look closely, you can see that they actually use both a Searzall as well as a bare torch when searing. If you look through the forums you'll unfortunately find that most who have tried both find that not using the searzall gives a better result.
There isn’t anything wrong with the searzall from what I could see.. you just need to get closer. With the searzall, you can pretty much touch the steak with the metal guard...
Dylan Rekal My searzall flames up as well however you really need to hold it no further than a half to quarter inch from a steak to get a great sear. I honestly think it’s the lighting. This guy was using it in a low light environment whereas SVE usually shoots the searing portion of their videos outdoors during the middle of the day.
Look at the gap between the torch tip and searzall base. Way to large. Not set up properly that’s why it’s has excessive flames coming from everywhere. There is a setup distance of about 1/8 th inch per instructions and is important
Reduce the time, don’t use oil. As soon as they come out of the sous vide, dry them with a paper towel. Try that for a video comparison
After this video and seeing the various comments in the suggestions I’ve tried it all. Unfortunately didn’t video them. A lot of the suggestions did help, no oil being one of them, however the end result was the same, better result with no searzall and just the ts8000. I’ve since given it to my brother in law, who has then destroyed it by getting to close to a pizza, burning cheese onto it, and then trying to clean it 😂
@@AGuThing I personally cook my beef in a sous vide on 43 degrees C for 2 hours. Get the BBQ grill very hot, above 250 C. Then sear it for about 20-30 seconds each side twice. End result - superb. I only try to get marbled beef which has been grain fed for at least 4 months. We are lucky here in Australia that way, not to mention many other things. Nice video 👍
Andrew1974 Thanks bud! That’s my preferred method as well when I have the time and motivation except I use a charcoal chimney instead. I put 2 bricks in so I don’t need to use as much charcoal. Put a grill grate on it and sear on that. I have fan blowing on the bottom and I’ve clocked the temp at the grate at over 900 degrees F.
Don't use the oil!
John Kathrein looks like a lot of people are sharing the same feedback. I’ll retry the experiment without oil!
this confirmed my suspicion. I just got my searzall in yesterday and cooked a steak last night. It took a 3rd bottle of gas to sear the steak and it was not much better than my plain torch. I will be returning it.
Jon Schmidt Yeah, bare torch is the way to go, I’ve gotten the best results alternating direct flame with the flame at a shallow angle so it skims across a larger area
The problem is that using a TS8000 directly with the distance you presented in this video you get a terrible torch test.
元始天尊 I’ve been using just the ts8000 in this manner for years now. Never had any torch taste. Torch taste is more from inefficient/incomplete burning of fuel rather than distance to the food surface. The ts8000 is a very efficient torch and doesn’t leave any residual unburned fuel on your food. A lower powered torch like the ones typically used for soldering pipes would leave a very strong torch taste.
@@AGuThing You are right, but when you are too close the fuel won't get burnt completely which results in a torch taste. There is nothing wrong with using just a TS8000 if you know how to get the right distance so the fuel can burn completely. What Searzall really does is that it allows the fuel to burn completely within the attachment.
Got it. Thanks for clarifying. However I have not experienced any torch taste. Do you have the searzall? Are you able to get better results with it than a bare torch?
@@AGuThing For me, I think a great steak must have a crispy crust. Not just a brown colored crust, but burnt and crispy. This requires high temperature to get the crust done quickly without affecting the center. This is also the usual method they use in restaurant such us Peter Luger. They have high heat broiler that is able to burn the crust in 800 C. The only advantage of Searzall is that you do not have to worry about torch taste because it will be able to burn the gas completely. So if you were able to use TS8000 properly to prevent torch taste, then there is no need to get a Searzall.
Do you pat your steaks dry before searing them?
Taewoo Kang Yup. Patted dry and brushed with a thin layer of avocado oil
@@AGuThing Oil won't sear and if it does, it's going to taste awful, burnt oil tastes awful.
Yah the oil is def not helping u get the sear u want, maybe add the oil after or try using a butter
The searzall is such a weak product. Wasted my money. The searzall as your test shows, takes a longer time to sear too. I found just using the torch sears it quicker and easier to maneuver or sear any awkward cuts of meat that isn't a flat surface area like steak.
100%. My searzalls basically a paper weight now. The only time I’ll use it these days is to sometimes melt cheese on a burger or something.
I've been using just the naked torch for a while and I can already tell your technique is what's off. You dance too much with the flame. Every movement, back and forth, is heating and cooling the steak. You need to stay in one area longer. I literally draw my sear on, moving slowly over the steak. Also, I do agree with people saying to pat it dry. I've tried both ways, and patting dry before searing has had consistently better results. When you sear in a skillet, you pat dry and then place in hot oil. When you do it your way, the oil is stealing some of the heat you need to make a crust. I've got the searzall coming, so I'll have to ride the learning curve again with that. Appreciate the demo though!
Daniel Rodriguez Yup! My technique has certainly evolved and improved since making this video. However I still standby the end result. I get a better result without the searzall. Of course ymmv, would love to hear your thoughts once you’ve had a chance to compare the 2!
@@AGuThing I'm very excited to compare. Thanks for the insight though!
I skipped why is this not searing ?? i have seen far better sears faster than this on sous vide everything.
Thanks for watching and commenting. I used the searzall quite a bit after this video and my technique and results certainly improved with practice. However, I still never saw a benefit or better result vs no searzall. But of course ymmv.
MAPP or Propane? Any preference?
Steven S Propane. I’ve tried the MAPPING and didn’t notice any difference so have just been getting the bigger green propane camp tanks.
@@AGuThing SEARZALL instructions say you should never use MAP, ruins the screens. Could explain why your SEARZALL is throwing of so much flame--it shouldn't look like that when it's operating.
Andrew Wheeler Hey Andrew. This is propane I’m using here. I’ve only tried MAP with the bare ts8000. For some reason the flame is very pronounced in the video but in person it was barely visible.
Mapp gas isn't even produced anymore... unless you get an old tank of it somewhere it won't have actual mapp gas in it... they fill with propane and sell for more😂. Had to replace my torch recently and it came with a mapp can and it reads mapp/pro on the label.
You have to blot it dry first!
Henley Green yup. It was blotted dry. Just looks wet from the oil.
Has no one else noticed the blood all over the board?!?! "Has the whole world gone crazy?!?!"
Your steaks are wayyyyy too wet. Pat dry them with a paper towel. You’ll never get a good sear like that.
Mishkin Faustini They were patted dry. They look wet in the video from the added avocado oil.
Looks pretty good... if you like it raw...
M D Medium rare. These were cooked with a sous vide circulator at 131F for 90 minutes.
Looks like your steaks are not fully dried ...
DMV-P They were actually patted dry. They look wet in the video from the avocado oil.
bro use a stainless rack
pine apple Yup yup. I now use a cast iron grate over a cast iron skillet.
Those steaks look wet af
Looks wet from the avocado oil I had put on. Steaks were patted dry thoroughly before the oil. See my video description for the explanation.
that sucks.
The torch alone produce more heat in a single 1" X 1" area than any skillet- high carbon pan, a top notch propane grill (Summit) or a charcoal grill which is the coolest sear of the list
The searzall did quite well in this unfair comparison
I own it, and the aforementioned grills, and even then I have used a heat gun too sear food too... Like fries and salmon
You all are wrong and ignorants... It's not about which is best, but which is best for which food. Not all Sears are the same, IR radiation and plasma and combustion and direct heat transfer are all good and adequate depending on the protein or vegetable.
And the torch itself is almost as expensive as the searzall lol
All are tools... Stop being ignorants
Damn those steaks look bloody as hell
The way a steak should be cooked, medium to medium rare. If you like it well done, order a hamburger.
Kool... the red fluid you see draining on the cutting board is not blood. Nearly all blood is removed from meat during slaughter. What you see is water, mixed with a protein called myoglobin.
if you like people to finish your video..stop eating while talking
I thought people liked chewing sound ASMR 😂. Joking aside, appreciate the feedback. Learning as I go.
Use a pan!
Bill Turner Gets way to smoky in my small apartment kitchen.
poorly tested
KingHunterNick Thanks for the feedback. What adjustments would you recommend for a better test?
@@AGuThing oh cool you replied. I think there needs to be more consistency in terms of how long you hover your food and at what distance. you could better analyze the results that way. google the scientific method and that would give you an idea of what I mean. just want to isolate all variables. I get a pretty mean sear more often than not. Slower motion, consistent distance. You're right oil doesn't make too much of a difference but that's preference. Do you still use the searzall and has it gotten better for you?
Typically though when searing, the dryer the better so oil isn't the best, It works but takes longer and can overcook the steak.
Great feedback, thanks for the suggestions. I don’t use the searzall for searing steaks anymore but still use it for melting cheese or crisping up duck or pork skin etc. But after this video I did continue to use it for a while, often side by side with just the ts8000. While the results with the searzall improved as my technique improved, so did the results without it. I personally never saw any benefit of having the searzall over just a ts8000. Of course to all those watching and considering purchase, YMMV.