For SG flales, I picked up on a trick from Peck. I cube cut the flakes and let them dry till the feel dry on the outside, which is variable on times, because of ambient humidity. For me (In a very humid area of the world) that is usually a day or maybe a few hours on a coffee mug warmer. Then I close them back up in a container. This allows the moisture inside the cubes to equalize a bit, so that they aren't like crispy on the outside, creamy on the inside. this works great.
But, even so, I sometime prefer to just go ahead and let them get a bit more crunchy. I love a dry smoke, and smoked slow, I find that I get more flavor. But, I suspect that everyone smokes differently, because many don't like them very dry. YMMV