Butane torches can be had from HF for as low as $4 or at the kitchen
stores for $20-$80.
If you already make your own creme brulees, you'll have one.
I used mine to solder a terminal to a #6 wire the other day.
Live in the sunshine, swim the sea, drink the wild air...
-- Ralph Waldo Emerson
Ever seen that episode of Tool Time where the guy did a grilled cheese
on his trowel with his torch? ("We recommend good Wisconsin cheese, because
in Wisconsin, cheese is cheese!") Later, Tim Allen said on some talk show
that when he bit into it on the show, it was REALLY REALLY hot! =:-O
Used to do similar things in the old paint shop. The powder ovens ran
between 350-450 degrees for the most part. Conveyor trip was usually
about 30 minutes. Made up a nice rack out of stainless with a cover on
it. You could toss a large pizza on there, let it run through the oven
and have lunch.
My Dad used to tell stories about when he was teenager and got a job as a
snout-bander at the Hormel plant in Austin, MN. He said he and his
buddies would swipe a ham off the output side of the smoker, and run it
through again, and they'd share the twice-smoked ham. Apparently, it was
fall-off-the-bone, melt-in-your-mouth tender. Yum!
(He didn't say anything about the ethics or morality of stealing a ham. ;-)
 Snout-bander: He would put big a rubber band around the pig snouts
when they dipped them into the rosin that they then used to pull all the
bristles off, kinda like a full-body bikini wax. =:-O It didn't hurt the
pigs, though - they were already dead. (the band kept the rosin out of
the inside of the pig.)
Mmm! Bananas flambe!
There's a "toaster oven" in the shop kitchen here, but it doesn't get hot
enough fast enough to make actual toast - the bread comes out more like
So I've taken to making toast with my propane torch. :-)
In the workshop I used to work in, we did bratwurst hung from forks stuck in
each end of the sauasage, connected up to a big old Variac.
Takes ~90V and ~60secs to get it cooked just right. Cheap hotdogs from the
can only need about 20-30V and ~30secs. Lots of smoke and sizzling there.
Stainless steel forks and AC supply don't forget. No 'culinary' problems
experienced in >10yrs.
Also remembered our £4k 'pie warmer'. We had a set of racks for thermal
ageing of ballasts and also endurance testing of lamps. Typically 5 or 6x
35/70/150W metal halide lamps running in 36"x14"x14" closed sections of
racking with welding glass viewing ports. Ambient temp was just about
*perfect* for warming up/keeping warm our pies/pasties until break time. We
could vary the duty cycle of the tests from the controller to maintain the
preferred temp for 'culinary purposes'.
The test fixture for the 1/1.5/2kW NIR lamps was also excellent for pizza,
but unfortunately very risky. If you didn't keep careful watch, it was 'fire
in the hole' time! The time difference between ready to eat and "holy shit!
where's the extinguisher?!" was about >>>>this<<<< much.
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