SnS Plancha | Weber Kettle Hot Plate

Model: SNS-PLANCHA

Turn Your 22″ 57cm Kettle into a Griddle!

We all know the versatility of SnS and weber kettle BBQs. You can use them to grill, smoke, sear, and spit roast, and now you can even turn it into a full-size griddle with the SnS Plancha | Weber Kettle Hot Plate. The SnS Plancha is constructed using carbon steel and has a smooth, flat top cooking surface with amazing thermal conductivity. This makes it ideal for Philly cheesesteaks, smash burgers, Hibachi-style dinners, breakfast, and so much more. After you have seasoned the hotplate, the natural non-stick cooking surface that is formed makes this 57cm hot plate (griddle) easy to cook with as well as clean and maintain.

57cm Kettle Hot Plate Features:

• manufactured from heavy-duty carbon steel weighing a massive 10.4KG and has a high thermal mass and amazing heat retention.
• 6.5mm thickness gives the hotplate strength and durability. There’s no way it’ll warp!
• The high-quality smooth cooking surface ensures that the crust stays on the food rather than the steel.
• The Plancha’s build profile allows it to be spun 360 degrees, allowing you to put your food over your chosen heat zones without having to move it.
• The inclusion of the two cut-outs allows the Plancha’s substantial weight to be easily handled and removed in and out of the BBQ while wearing gloves. Do not handle it when hot.
• Large handles also allow for optimal air circulation and are ideal for placing drip trays underneath. The smooth edge of the handles makes scraping a spatula while cooking a breeze.
• It sits close to the hot coals for maximum fuel efficiency.
• if you are also after two distinct cooking zones, pair with a Slow ‘N Sear®.

Compatible with:

• 57cm / 22 inch round Kettle style grills (including Weber)
• 57cm / 22 inch round Kamado style grills
• Slow ‘N Sear® Kettles
• Slow ‘N Sear® Kamados

Specifications:

• weight: 10.4kg
• Thickness: 6.5mm
• Diameter: 55cm

Your grill’s 3 cooking grate supports must be strong enough to sustain 23 pounds (10.4kg) of weight plus food/liquids. The diameter of the plancha is 21.65 inches. It can also be used on top of your current cooking grate.

 

 

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How to season your SnS Plancha | Weber Kettle Hot Plate

SNS Grills Plancha Hot plate First Use

With just a little care and attention, your plancha will give you years of great service. The first step is to season it, in the same way you would a wok, cast-iron or carbon steel pan.

Why season?

Seasoning creates a protective layer, a patina, on the surface of your plancha. Not only does it protect the plancha it also provides a non-stick surface that improves the more you use it as the Patina gets thicker and tougher.

“The seasoning process is the polymerising of oil into the steel through the baking of a thin layer of oil into the surface of the metal.”

What do you need?

It is pretty straightforward. All you’ll need is some paper towels, a clean cloth, tongs and some oil. The oil you use should be the same oil you will use when you’re cooking. A good choice is canola oil, but you could use flax seed oil, vegetable oil, melted shortening or even coconut oil. Just try and use the same oil you will cook with, as this will help build up a better seasoning over time.

How To Season Your SNS Grills Plancha

First things first, you need to wash your plancha in warm soapy water, this removes any residual oil from the manufacturing process. Once you have washed it, dry it straight away with a clean soft cloth.

Next, you need to get your grill hot, hotter than you will usually have it to cook on. The aim here is to bake the seasoning onto the surface of the plancha. Light a full chimney starter worth of briquettes and once it is ready, tip this into your kettle BBQ, try and spread them across the bottom grate in an even layer.

Place your plancha on, and open all of the vents fully. After 20 minutes it will be ready. There are two ways to tell, the ‘cave-man’ way by dropping some water on it or the ‘scientific’ way by using an infrared thermometer. If you use the cave-man way you can tell it is ready as the water will fizz like crazy across the surface. If you are using a thermometer it should be above 400f (205c).

Now add a tablespoon of oil to the surface and use some paper towels, held by your tongs, to spread a thin layer over the entire surface, try not to miss anywhere. Put the lid back on and sit back for 30 minutes as the oil bakes onto the surface.

“It is essential that we apply only a thin layer at a time to allow the oil the opportunity to fully bake into the surface. Applying thick coats of oil can lead to the seasoning flaking off and require repeating the seasoning process”

You should see brown areas beginning to form. No matter how much you try, initially it will not be even, don’t worry about it as it will balance out.  Repeat again and add another tablespoon of oil and carefully apply it over the entire surface with paper towels. Wait a further 30 minutes and repeat again.

After three layers, your plancha should now look dark brown, verging on black. Shut all of the vents and leave it to cool down.

There you have it, a seasoned plancha that is ready to play!

Occasionally you may find that you need to reason it, if so, it is just a case of following this simple process again. SNS Grills Planchas are built to last.

Cooking With The Slow ‘N Sear

Half fill your Slow ‘N Sear with lit briquettes or charcoal and place it towards the rear of the charcoal grate. Position it about an inch from the back. If you have the deluxe version remove the reservoir, as it is not needed. If you have a Drip ‘N Griddle, place this on the charcoal grate next to the Slow ‘N Sear as it will promote airflow through the coals for a hotter burn

Place the plancha in position with the vents/handles on either side, so that you can see the corners of the Slow ‘N Sear. This will help the airflow. It is also useful if you need to add more coals at any point. Wait for about 10-15 minutes for the plancha to get to temp. Place a small amount of oil on the plancha and wipe it over the surface with a paper towel, and then you are good to go.

This set up is perfect for burgers as you can smash them on the hot section before moving to the cooler section before serving. It is also good for Steak, as you can gently bring the steak up to temperature on the cooler side, before placing it on the hot side to get that beautiful sear.