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Hi, yes Weber will replace it. I like to have everything working :-) But for exact measurement I use my Maverick. But now it will be the 3rd lid temp gauge.

Hi to all, it seems that I am out of luck with the WSM lid temperature gauge. Within my first smoke the temperature gauge steamed up, so extremely that you were not able to read something on it. The second one died last smoke. It rained nearly all the day and while the WSM was cooling down...

Hello to all, many thanks for all your friendly replies. This forum is absolutely great!

@Bill Schulz: Yes indeed it is a nice place! Think of all the breweries and different sorts of beer. But the German in general just grill. BBQ heaven is still USA ! :-) According to Harry Soo "grilling is not BBQ !" :-) I totally agree with him.

@Frank H.: The Ribs tasted exquisite ! They were done with the 3-2-1 method. Second step with apple juice. This fits perfect to the applewood chunks in the charcoal. I think apple fits best to pork especially to Ribs.

Kansascity Style Ribs on WSM in Franconia (Germany) Hi, here some pics of my latest smoke (today). It rained all day but the WSM did his job very well! So here we go…. Selfmade Rub, BBQ-Sauce, Potatoes and of course home-brewed Beer (IPA) :-)

Hi, I've tested my three lid temp gauges and for me they are accurate enough. One +3°C (26,6F), one -7°C (19,4F)and the last -3°C (37,4F) difference. All tested in boiling water and compared with a digital temp. BUT all of them are steaming up. That's the reason why I own 3 gauges. Weber sent...

Hello everyone, as shown in the title I am from Germany. At first I used the Weber 57 from my father which he bought in the US-barracks in Nuernberg 1984. After 20 years this Weber was stolen and I decided to buy me my own one. This was the beginning of my BBQ bond. I have a WSM 57 for a few...