"Don't you know who he is?"
I've tried it with peppers...it works but you're involved the whole time. I'd rather put them on the gas flame and turn them from time to time while doing something else. Other than brulee, I use mine to occasionally char sashimi to change the texture a little. I use a Benzomatic from the hardware store.
I use a Mapp torch to light the BGE. And an oxy-acetylene to melt metal!
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
If you ever decide to make your own ramen and chashu, slice the chashu and put the torch to it until it gets brown and toasty and serve it over the ramen
I use it to give all of my frozen desserts a quick lick - to make them shiny instead of frosty, and to soften compound butters.
I don't like charring protein with it, I think it can taste gassy.
I used to use my Iwatani a lot to roast green chilis back when I lived in an apartment with an electric range, now I mostly just use it to brown sous-vide'd proteins.
It's also good at cobweb duty if you are careful not to burn the wall, you gotta move fast.
-Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***
It was the 80's don't do that anymore. Very expensive.