6 to 7 hours for me, but I'm using an A-Maze-N sawdust tray. I start sampling one sacrifice piece at 4 hours and try and judge the perfect flavor over the next 2 or 3 hours. I do a counter rest for a few hours and set it in the fridge on some peach paper. Bagging can cause condensation, which is not good. I'll tent it with clear wrap, often with a paper towel over it, again to stop condensation. The next day I do another taste test, and sometimes I need to give it some more smoke, usually 1 to 2 hours.