Since I don't have an element in my Mash Cooler (but I do have the temp sensor), how should I set things up so that target temps are entered from the brew steps, either from BS3 or within CBPi3?
Your process seems sound.
I'm not 100% clear on your question. I'm guessing what you are using is Beersmith 3, not brewsmith.
If you are concerned about strike temperature (the temperature in the hot liquor tank aka your mash in water) being able to compensate for temperature loss due to putting it into a cold cooler you have two options.
A - is to pump the hot water into the mash tun and essentially pump it right back out into your vessel with the element. It will cool down some, and you can reheat it to your target mash temperature, then pump it back in. You will still need to compensate some as the grain temperature will come into play. Nothing extreme. It will require some trial and error.
B - is to use the equipment profile in the beersmith software and set it up to your equipment. (upper screen > Profiles > Equipment) It allows you to take the weight of your cooler and it even has a some sort of multiplication factor you can enter to attempt to compensate for a "cold" cooler.
Both A and B are not fool proof. I've used option B and it's been pretty spot on tho. I might miss it by a degree on a cold day but even before I introduced the RIMS into my system i didn't really give a **** about 1 degree.
If you use B make sure your recipes are using your equipment profile when you build them (it can be used retroactively as well) Hopefully some pictures can help....
The numbers are in red, not the easiest to see sorry.
1 is a dropdown you can choose with some default parameters for batch/fly sparge. The light/medium/heavy body just picks a targeted temperature range from 148- to 156 I believe. You can modify the actual number to what you want and the software will compensate your strike water temperature accordingly.
2 gets you into some details about the profile you've selected and lets you modify said parameters and more.
3 is your grain temp. I've personally never bothered with this but I live in a very temperate climate. The couple of days it actually gets cold where I live I still don't bother and probably bump up Beersmiths suggested strike temperature a degree or two, but I have some leeway as I run a RIMS system, so raising the temperature for me isn't a big deal.
4 and 5 are something that I personally use. 5 IMO is a no brainer, drain the tun before adding more water seems like the right way to go about things. 4 is going to depend on your system. For example, before clicking 4 beersmith would tell me to batch sparge in 2 steps, 8 gallons and 1 gallon as an example, which seemed stupid to me, versus 4.5 and 4.5 gallon steps.
I can't help you with CBPI XLM recipe format. I've never used it. I just print the recipe out and read it TBH.
Hope this helps...