BIAB is as easy to control as a traditional mash. One difference is you start out with your entire volume of water. therefore your finishing volume can be dialed in after a few batches. With no sparge, you eliminate the possibility of tannin extraction of over sparging, and no mashout is needed, just fire the kettle as soon as the mash is finished and the bag is removed.
Also targeting a mash temp is easy as you are mashing in a heat-able vessel which facilitates multiple temp rests or a single infusion rest. Performing a decoction is the same if you need to, but with the ability to ramp up temperatures, this step is also unnecessary in most cases.
One limitation could be with a 10 gal kettle you may not be able to get all the grain in for a big beer like a barlywine, but you can just mash what you can and supplement with DME to get the desired gravity, or make a smaller batch. Also, some say the efficiency of the mash is reduced, but from my experience this reduction is minimal and can be overcome with a recipe adjustment.
After all, we are homebrewers and are not encumbered with the need to turn a profit. Our goal is to make good beer. Best of all your brew day is shorter, and cleanup is easier. Win win.
Prosit!