The Searzall was packaged in a small box along with some hardware and literature.
Here is the Searzall attached to my torch. In anticipation of the arrival I had purchased the recommended torch head, a Benzomatic TS8000, a few months ago. Mounting the searzall was extremely simple, since the adapter was already installed (there is a thumbscrew to secure it in place) I just slipped the attachment on to the end of the torch. This is where the wooden stick comes in to play, you insert the stick between the tip of the torch head and the searzall to ensure proper spacing between the two, there should be a 1/8" gap. The Searzall is then secured by tightening a lock nut with the provided allen key and the stick removed (and stored in a safe location for future use!). The instructions at this point are to ignite the torch and position the Searzall with the screens pointing directly at the floor at a height of at least 4 feet for two minutes. The metal will glow red during this initial burn-in.
Here's a shot with the screen still red hot. It took about 7-8 minutes for the metal to cool to the pint it could be handled, but this thing gets HOT, so an abundance of caution is called for. I tried to get a temperature using an infrared thermometer but the temperature exceeded its range (550 C).
Finally I was ready to use the Searzall on some food. I've been trying to lose a little weight before the holidays so on the weekends I cook a lot of protein and sides, portion them to get the calories I want, vacuum seal the meal together and freeze. For tonight I pulled a sous vide pork chop with Brussels sprouts and new potatoes. The pouch was rethermed in a water bath heated by my Nomiku, removed and de-bagged. I patted as much moisture off the pork as possible and went to work with the Searzall, which gave me a really nice crust. I then went to town on the sides...