Hello everyone, first post here- I wanted to share my success story with using a propane weed-burner for searing off sous vide food. The weed-burner is a big 500,000 BTU torch that you can buy at home depot for $50 and hook it up to a regular 20 lb propane tank like those normally used for propane grills. Previously I tried a plumbing torch or pan searing (I have a DCS/Paykill commercial stove) and like most SV searing I wasn't too pleased with the amount of grey area in the food. Especially because I like a really thick crust. The big torch and some spray oil works wonderfully, so far I've done steaks, short ribs, salmon, chicken breasts and all of them can get some great crust without over cooking the inside, or having to ice-bath the meat and then wonder if you are going to be serving in cold. With this technique you can do thin burgers, skirt steaks, sliders etc all exactly how you want in and out. If anyone is going to try here is my advice; A) outdoors only, this is a very big flame, B) Use it on a grill that is clean, the torch will through a lot of embers around your yard if you aren't careful, C) Make sure to really move it around a lot so that you get an even sear, D) So far it's working best to sear just with salt or suger and then add any other spices and give it one last quick blast, same thing with cheese on a burger, it comes out like croque-monsior... Here is me doing some sliders...