William Weisiger’s career trajectory often strayed from the status quo. He got his start in finance, but an entrepreneurial spirit led him to pursue self-employment gigs, such as professional poker player and purveyor of items from repossessed storage units.
Six years ago, he was plotting his next career move, one that would have taken him out west to open a barbecue restaurant.
“I learned to smoke meat from my grandfather and his brother ... starting at about the age of 9, where they literally used to dig a pit in the ground, line it with bricks and make a makeshift smokestack—seriously old school,” he said.
So when the original owners of Ten50 BBQ invited him on as chief pitmaster around 2013, Weisiger was not sure the job was a good fit. For one, it would derail a plan he had in the works with friend Greg Woodward to open a barbecue restaurant in Utah.
