Definitely not trying to one-up anybody. Hopefully these graphs illustrate how radically the air temperature can change and have minimal effect on the beer temperature. All you can do with a freezer is minimize the time that it's on but find settings that do not cycle it too often.
I use the TSS2 controller with a heater on the 2nd relay that takes over when fermentation begins to slows.
I've been brewing almost exclusively Belgians recently with the intent to make a very estery beer at controlled temperatures, yeast pitch, aeration. The graph below is from a Tripel with gravity data overlayed (by refractometer with alcohol correction). After final gravity is confirmed the primary is cold crashed, transfer to secondary and cold conditioning begins.