RE: Meat and smoking chamber temps at once?
No need to monitor meat temps! Save the money and buy more meat.
I long ago quit using a thermo to check meat for doneness. First of all, you don't need to check the meat until it is nearly done. Matter of fact, many times if you leave the thermo in the meat for an extended period of time you will get false readings. Also, in the case of a pork butt, there are 7 muscles that run thru the thing and each will give a different temp. Ribs are near impossible to get a temp on so no need for a thermo.
Finished meat temps are very subjective. So, instead, simply poke your probe thru the meat when you think it is ready. You will feel the resistance and therefore can judge how tender. Less resistance=more tender. I have had briskets that temp out at 188º yet are still far too tough. Same with butts...high temps and they still need cooking.
It is far more important to know the temp of your cooker.