In addition to smoking bacon, cheese, and making Canadian Bacon I make my own yogurt every two weeks. Normally after heating the milk to 160 degrees and letting it cool to 110, I would use my warming drawer to keep it at 110 degrees for 9 hours. That worked well but I could not get two large bowls to fit, and maintaining 110 degrees was not easy to set. Welcome the MES 40. I can easily fit two ceramic bowls in the MES, set it to 110 degrees & 9 hours. Temps are really pretty solid. Maybe soon I will try a little smoke on the yougurt. Could be good.