Butane Torch for Sous Vide

Has or does anyone use a butane culinary torch to finish of any or their sous vide dishes?

I just got my self a butane torch for an early xmas gift.  It arrived yesterday and I wanted to test it out.  So I threw some chicken in the thermal circulator at 140F. 

As it was cooking I started to search youtube and the internet for some tips on using a butane torch to finish off sous vide dishes.  I could not find a single video or even a good webpage with some tips on the technique.

So I shot a video of my first attempt at using a butane torch to brown food.  As you can see from the video, it’s not perfect and I need to research this more.  I just wanted toss it out to see if a chef would share some advice on the topic.