It's perfectly doable, I recirculate during the entirety of my mash with direct heat every brew I do. A false bottom is paramount to keep the grains off the bottom of the mash tun. I use a converted keg with false bottom, a pump, and recirculation arm to return the wort back to the tun (this also my sparge arm). Inline thermometers, needle valves, float switches, and temp controller could all be employed as you see fit - but none are necessary (I don't use any of them). Just keep your flame low, recirculate your wort and keep an eye on temperature of the mash. Remember low flame is best here.
It takes some fiddling and experience with your set up, but once you do a few brews it becomes quite simple. When I first started this type of mash I would baby sit the mash and adjust the flame every 5 minutes. Now, I rarely touch it unless I'm stepping up or mashing out.