Instructions

1. Preheat your smoker to 225°F (107°C).
2. Clean the octopus by removing the beak and innards. Rinse thoroughly under cold water and pat dry with paper towels.
3. In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, paprika, salt, and black pepper to create a marinade.
4. Place the cleaned octopus in a large resealable bag and pour the marinade over it. Seal the bag, ensuring the octopus is well coated, and refrigerate for at least 1 hour or preferably overnight for maximum flavor.
5. After marinating, remove the octopus from the bag and drain any excess marinade. Pat dry with paper towels to ensure proper smoking.
6. Add the wood chips to the smoker box or directly onto the coals, allowing them to start smoking.
7. Place the octopus on the smoker rack, close the lid, and smoke for about 2 hours, or until the octopus is tender and infused with a deep smoky flavor.
8. Once smoked, remove the octopus from the smoker and let it rest for about 10 minutes before slicing into bite-sized pieces.
9. Serve the smoked octopus warm or at room temperature, garnished with extra lemon wedges and perhaps a drizzle of high-quality olive oil.