first mini mash!

I was going to try out my first mini mash on this bourbon vanilla porter recipe that's been floating around the interwebz for awhile now. Few questions first tho...

Was thinking I'd just use the most basic and lame mini mash option of just mashing in a huge double pan (with the inner pan having some warm water to try and keep the temp more consistent) and wrap in a blanket type of thing.

Then I thought about heating my oven to the mash temp and sticking the thing in the oven for the entire time. Is this a good idea? I imagine someone has tried this at least once so looking for some feedback.

hoooray for beer!

I have done this with no problems. My oven only goes down to 170 but my temp holds over the hour mash. I use a 5 gallon kettle and mash about 10lbs of grain.

Don't tannins get released @170?