You should be able to get that down to 1 degree or less with enough gentle stirring.
Yep. I don't have trouble getting a uniform mash temp. I wonder about Visor's thermometer.
Oh sure, blame the inanimate object
. I learned a very long time ago to never place total trust in anything that has moving parts, which includes thermometers. I typically use a floating thermo and a lab thermo rubber banded together with the sensing bulbs parallel [and some of you thought you were anal]. The two meters register about a degree and a half different so I split the difference. I also
do stir more than I should if HSA is taken into consideration. My point is that I suspect what takes place in my mash tun is pretty typical of what takes place in almost everyone else's mash tun, and that is that we're not achieving the degree of temperature control that we'd like to believe we are getting, and yet for most brewers the beer turns out quite drinkable, at the very least. If you can dial your mash temp in to within 1/2 a degree without busting a gut, cool. If not, don't sweat the petty stuff.
And FWIW, my brew day is never less than 6 hours and batch sparging hasn't significantly shortened it, but it has improved yields and is a lot less dickin' around than fly sparging.