They're in a relatively cool smoke for about 4 hours. As mentioned, I let these rest after coming out of the smoker for at least two days in a covered tote. I cut each slab in half so the pieces are easier to handle on the slicer. I lay each of the four pieces on a cookie sheet and slide it in the freezer for about three hours to get the slabs set firm, but not frozen. This makes for better and easier slicing.
When the slabs are in the smoker I check to be sure that the fat isn't dripping. If it is, the smoker temp is too high.
Too many people smoke slabs until the bacon ends up tasting like you're chewing on a cigarette butt. I look for a slight yellowish tinge on the fat side of the meat and just a slight darkening of the meat itself. When I set the pieces back in the tote to mellow, I lay them fat side down and lay a sheet of butcher paper loosely over them, then cover the tote for two days and keep in a cool room or fridge. The smoke will work down and thru the meat during this stage and you'll end up with the most flavorful bacon you've ever eaten.