BIAB - How do you guys measure your Mash Temp

[DurtyChemist]

Hey Guys,
I had thought about this on many a brew day, but my beer has turned out fine for the most part.
How do you measure the water temperature while doughing-in?
I usually start about 4 degrees higher than my desired temperature, cut the heat, dough-in, stir like crazy, lid and cover w/ blanket.

My thermometer is the Chef Alarm from Thermoworks, not sure if it made for water temps, but I get hot spots and difficulty relying on the temperature, as I assume it might be hotter where the grain is opposed to where the probe is on top of mash.

While doughing in I don't measure temps. I measure the temp of my water as I do full volume and dough in with the grains on my shoulder and a spoon in my hand. I start my water at the temp I want to mash at because I've found it seems to work best for my brewing setup in the garage. After adding all the grains I stir for about two to five more minutes and let it sit 10 before checking. I check three or four points in the "mashtun" to compensate for stratification and I MIGHT stir the grains if they're too hot. I've tried heating but for me it never comes out well. I think every time I've overheated and even with stirring the delay is just too much and I overshoot temps by 10F.