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I wonder if it is easy to maintain the mash temperature as the person says it is.

I bet it's not easy and requires more stirring than is ideal. If your kettle has a spigot, it wouldn't be too hard to whip up a basic recirculating system and control the temp with a much smaller volume of liquid in a smaller pot on an adjacent burner, returning the wort to the top of the mash. This would help to set the grain bed as well, although that probably doesn't matter if you're lifting the bag out.
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