1) If you preheat your mash tun their temps should be good.
2)For a normal batch sparge you will want to dough in (dump in your grains and mix), let it sit for your mash time (normally 60min), Vorlauf (pretty much recirculate the first few quarts of wort til its clear), then run off the rest of your wort into your kettle.
3)I normally stir the mash a few times around the 40 and 20 min mark.
4)I just dump it in
5)Same as 4
6)Good luck and have some fun. The thing I found out about all grain my first time was there is a lot of down time, and orginization is a big help.
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