@SoapDaddy70 I have been through the same issue myself. I have a few temperature probes around and have played with CPOP, using a warming blanket, various ways of insulating. My recipes have become more consistent and I almost always gel now, except for the extra bar I make in an individual cavity mold. I leave that one uninsulated. Putting one extra bar aside is an easy way to see what the ungelled version of your soap would look like.
I like the idea of a pop-up timer and have found something that would work in the same way:
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www.wayfair.ca
This was just the first one I found but I'm sure there are tons of options for meat probes with a programmable set-point.
I'm pretty sure with some looking one could find a model that controls a 120 volt circuit, maybe even with an outlet. Then you could plug in a warming blanket, set the temperature cutoff point and walk away. Finding an inexpensive one might be challenging, however.
Update before I even posted:
Inkbird Thermostat Beer Fermentation Temperature Control Heating Cooling with Cycle Timer Digital Homebrew Controller Temp Sensor: Amazon.ca: Home & Kitchen
www.amazon.ca
They exist and are cheap! Gotta love technology!