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Yep, I can't see how or why you would get a smoker higher than that.

I am not all the sure that it matters to have an external thermometer on a pit. So many of them seem to be off anyways
 
Mine only go to 475*, Personally I like a lower number that way the increments are easier to read. You'll be fine with that temp.
 
The problem, as I see it is this, the only real temperature that matters is grate temperature at the meat level. If it is a bi-level cooker, than you need to monitor temps at both levels. If you are running a reverse flow, then one thermo is fine. I assume that is a reverse flow pit.
 
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