Thank you David, and Tom! It was superb!!! I grill octopus a couple times per week (and yes, pickled is good too) but smoked was the softest, most savory (without any brine or salt added whatsoever) and the smell was downright hypnotic!
It really was a masterful pairing with the tobacco-esque, woody, leather, and coffee notes of the Bordeaux! The soft and succulent octopus pieces just twirled beautifully with each taste of the spaghetti too, and the caraway seeds lent an aroma which complemented the smoldering and alluring one of the mollusk meat so well! A new favorite method for me, for certain!
As for temps, my quite simpleton and temporary "all in one" smoker doesn't have a thermometer on it, but I am guessing that it was on the low side of high, as far as heat is concerned. Fantastic stuff!
Happy Sunday to all!!!! - Leah