I always take a walk in the outdoor section at a big store MAKRO that is now owned by Massmart (USA) and spend a whole while drooling and wishing and wanting and you know what I mean. I’m in the store at least 3 to 4 times a week and always end up walking through the section, like I did Sunday morning.
I needed a bag of weber wood chips and was browsing their display section when I was approached by a young gent with a Weber badge'd shirt. "No I’m good" was my reply and mentioned the store needs to look into stocking the other wood chip type’s not just mesquite. I asked him if he worked for Weber. He did not just a student employed to offer advice and answer questions on a part time basis (weekends). Without going into any detail the guy looked a little uncomfortable with my knowledge of the product (all of which I got from this site). Not to make him any more uncomfortable I shared a few things that he wasn’t aware of in a helpful way and assured him very few people in SA actually utilise the Weber to its potential. There are tens of thousands of Weber’s in SA but the majority of them are only used for live fire cooking and on the odd occasion to smoke a chicken or small roast. Low and slow / indirect cooking is generally an unknown.
He asked if I wanted him to speak with whoever and I could do weekend stints. Of course I would but then I’d need to be given a few different Weber models to work / test at home.
We left it at that and I know he was far more enlightened about the product than before we had met.
There are more cookers etc on the RHS out of picture.
Some of you might find this kinda neat.
I needed a bag of weber wood chips and was browsing their display section when I was approached by a young gent with a Weber badge'd shirt. "No I’m good" was my reply and mentioned the store needs to look into stocking the other wood chip type’s not just mesquite. I asked him if he worked for Weber. He did not just a student employed to offer advice and answer questions on a part time basis (weekends). Without going into any detail the guy looked a little uncomfortable with my knowledge of the product (all of which I got from this site). Not to make him any more uncomfortable I shared a few things that he wasn’t aware of in a helpful way and assured him very few people in SA actually utilise the Weber to its potential. There are tens of thousands of Weber’s in SA but the majority of them are only used for live fire cooking and on the odd occasion to smoke a chicken or small roast. Low and slow / indirect cooking is generally an unknown.
He asked if I wanted him to speak with whoever and I could do weekend stints. Of course I would but then I’d need to be given a few different Weber models to work / test at home.
We left it at that and I know he was far more enlightened about the product than before we had met.
Some of you might find this kinda neat.
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