I think the general consensus on the WSM thermometer on the lid is that it can't be really trusted to give accurate grate temperature----I am reading Gary Wiviott and he is pretty freakin adamant about trusting your senses and not a thermometer---I can't help but have the urge that I would love to have a Maverick thermometer to give me a grate temp and meat temp. Any advice one way or the other-----I am doing the 5 lessons but am really torn on this subject.