When to check temp after dough in?

[mmonacel]

What's the general consensus on when temps are generally equalized after dough in? I know temps are somewhat stratified and it takes a good stirring after dough in to mix everything up, etc. but about how long until the grains have absorbed the heat? The reason I ask is b/c I doughed in today and missed my target by a good 5 degrees (under...) which caused me to transfer to BK, heat, retransfer, etc.. I think I may have taken the temp too early potentially. In the past, BeerSmith has been really good (within 1-2*) of strike temp to hitting mash temp. I'm not sure if it was due to me taking it too early, it being barleywine and BS's calcs being off due to that, or it being in line with what was a pretty crazy brew day.

 

[bullinachinashop]

I usuallly check after 5 minutes just to be sure, but I'm rarely off by more than a degree.

Bull

 

[TrainSafe]

If you preheated your tun, then 5 min. If not, stir and check temps after about 10 min.