I used to work in a gas station, now I work in the Weber grill
I’m sitting at a restaurant table in New York City with a Weber gas grill.
I’m eating a grilled pork chop and my fork is stuck in the griddle.
It’s almost ready to come out of the grill.
As I type this, I’m chewing on the meat, and I’m thinking, Oh my God, I am in the grill now.
I want to scream and yell and get out of there.
But what’s so crazy is that I’ve been in the gas station business for 15 years.
And I’ve had people come up to me, ask me about the Weber gas, and ask me if they can have a Weber grill for their business.
And the first thing I tell them is, No.
The Weber grill is a great grill.
But the Weber can handle it.
Weber is a family-owned business, and it’s my company.
The only reason it’s so expensive is because we do it in a very quiet and humble way, and we want to keep our reputation for quality and for quality as high as we possibly can.
But there are many other companies out there who are going to be cheaper.
And they’ll have a lower price tag than us.
But we’ve done it the right way.
I started as a gas salesman.
And at one point, I got a call from my dad.
He was like, Why don’t you give us a call.
And it was me, my dad, and a salesman from a local restaurant.
We went out to dinner, and they wanted to know what we thought about their grill.
So they brought us a Weber.
I said, No, no, no.
You guys can have one.
They had it for $400, and at the time, I was like $1,200 shy of a Weber barbecue.
So I said okay.
I’ve been a grill salesman for 25 years.
But in the last five years, I’ve gone from being a salesman to being a consultant.
And one of the things that I think has really changed my life is the people who have asked me questions about Weber grill.
They ask questions like, How do I put the Weber down?
What is the temperature?
And I tell people, You can’t put the grill down until you know how to get the temperature right.
They’re like, Oh, I can’t tell you how to do that, because I’ve never had one before.
And when I tell a customer, I say, You have to turn the heat on and turn the temperature up.
And that’s not how it works.
That’s a trick.
You have no idea how to turn it on and off.
And you don’t know how much you should be using.
And then they ask me, What’s the temperature at the end of the cooking?
And that is the key.
So what you should do is you need to get that temperature.
And if you have a problem, and you have to do a test to make sure, if the heat is wrong, you need a test.
And because I work with a lot of different brands of gas, I have a lot more information than you do about different brands.
But I just don’t use any of those brand names, so you have no way of knowing what’s going on.
And sometimes you get a phone call that you’re not getting right, and the person will say, Oh you can’t have that Weber, because you can only use the Weber brand.
And we have a great Weber brand, but it’s only the gas I use.
We have to go to the store, buy the gas that’s available.
But when we have that gas, we can test it.
And there’s a good reason why we use the brand that’s the lowest cost.
It will keep us from having to go out and buy a new Weber, or a brand that we haven’t tried yet.
So I can tell you that when I first started, I did it the same way I always do.
I took it to a gas dealer, to a restaurant, to go on a drive-through.
And whenever I was in the restaurant, I’d go to a grill.
And as a grill, I always put the oil and the charcoal, and put the pan, and everything else down in the center.
And this way, I never had to worry about how the grill was cooking, because it was always on.
When you’re sitting at the table, you don