I am of the same opinion as wobdee, that if you have a nice rolling boil and you boil 60+ min you should have no problem with DMS.
The two beers that I did a hopstand with, an IPA and a DIPA, had no DMS issues. With the IPA I did a 60 min boil and for the DIPA I did a 90 min boil. The lid was off the entire boil. When it was time for flameout, I killed my heat, added my hops, and gently stirred my wort for roughly 5 min. I waited for most of the steam off the wort to die down, then I put my lid mostly on but cracked a bit at the edge to release any steam coming off the wort.
I didn't chill my wort on those two beers, though I am going to try the whole 170-180 temp range next time. I just cut the heat, added my hops, gently stirred, put the lid mostly on, and did a 30 min hopstand.
Just to contribute for prosperity's sake, I think there's a little bit of a misunderstanding about how and when DMS formation takes place. It takes place whenever the wort is heated above 176(ish)F. DMSO is another animal, and related, but less of a concern, and it forms above 140F.
From Palmer:
DMS is produced in the wort during the boil by the reduction of another compound, S-methyl-methionine (SMM), which is itself produced during malting....
DMS is continuously produced in the wort while it is hot and is usually removed by vaporization during the boil. If the wort is cooled slowly these compounds will not be removed from the wort and will dissolve back in. Thus it is important to not completely cover the brewpot during the boil or allow condensate to drip back into the pot from the lid. The wort should also be cooled quickly after the boil, either by immersing in an ice bath or using a wort chiller.
THIS post is a great one on the subject, and that thread is a good conversation.
I'm very sensitive to DMS, so I generally cool to 150F for my hopstands. Leaving the lid on during the boil, or during the hopstand (above 176F for certain) will encourage DMS to collect in the steam and recondense on the interior of the lid, usually dripping back into the wort when you remove the lid. I like to get to where I'm comfortable there is no DMS formation (or very very little) and then cover my wort for the hopstand to keep airborne stuff from coming in.
Everyone's entitled to brew however it works best for them, and I'm ok with that, but as someone who is very sensitive to DMS (and I don't like it!) I take every precaution possible to avoid it.
Anyone who say's talk of it is "BS" may make fantastic brew, but I question their grasp of the science behind it. DMS is very real. Some boogeymen type fears do exists IMHO, like HSA (speaking in very general terms), but DMS is not one of them.
Highly kilned malts do tend to have less SMM formation (the precursor of DMS), so if you're not sensitive to DMS and you're not using a lot of pilsner malt, you may not even know if your beer has it.
All IMHO, and just for conversation's sake. If anyone is brewing what they consider to be acceptable beer and not thinking twice about DMS formation, more power to them.