Bernzomatic torch setting and tips

Lou_34544

So I'll be using my Bernzomatic torch with a propane canister for the first time this week. Can anyone give me a recommended setting for the flame and a good distance to hold it from the food to get proper browning and avoid fuel taste? For example, is there a portion of the flame I should be looking to have meet a part of the food being torched?

Brandon_Byrd_40557

I have 2 torches, a butane Rosle and a Bernzomatic with propane. Both will produce torch taste. Apparently, the taste isn't so much a product of the fuel being burned off but rather is a direct result of high direct heat being applied to food. The only way I can describe the flavor is that it makes things taste like Burger King (not that I'm proud to make this comparison). It makes sense... their burgers are run under a gas broiler before serving, and the end result is very similar to my experience with a torch. The sad thing is that this doesn't apply only to meats but to all sorts of food as well. I've had a "Burger King" creme brulee before. I've heard that using a torch through a chinois or other metal mesh will mitigate this effect, but haven't tried it myself. The apparent solution to this problem is coming in the form of the Searzall from Dave Arnold, but those won't be shipping until June. I, for one, can't wait for mine to get here.