May I put a frozen fish fillet on my G.F. grill?

Would be unadvisable to refreeze any type of fish. Also certain fish and especially salmon should only be origianally frozen for a very short period before eating.

Cook until the inside of the meat is at least 135F (rare)

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Mike Reel Repair Fishing Reel Parts Service

This is a very sharp, slim and flexible blade (usually between 4 and 6 inches long) that is used to bone poultry or skin and fillet fish. Once you master the technique of using it, it will save you a fortune on buying pre-prepared items from the supermarket.
For more information go to:

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DIY fish food is a greatproject that your fish can really benefit from. Chop up some shrimp, tuna, clams, scallops and mussels. Placethem in a blender and add about a table spoon of water. Blend until the mixture is completelysmooth. Freeze the concoction forprolonged use. You can then chip offchunks of the mixture each day and put it directly into the tank, frozen.

I'm answering this specifically for the Australian-made Wild Country deluxe smoker which comes with two spirit burner trays. i.e. NOT with gas fittings, thermometers, or anything else.

I too have one, and it was also missing any instructions.

I suggest the following:
1. Preparation of fish for smoking.
* scale the fish as required
* either fillet or split fish, along dorsal line and clean (skin on, head and tail removed)
* make sure it is dry, e.g. using paper towels
* spinkle liberally with mix of salt, sugar and oil or fat
* refridgerate until ready

2. Assembly for of deluxe smoker for use.
* fill the main tray with two handfulls of sawdust/wood chips for smoking to depth of a few millimeters.
* place the (flat) drip tray on top of the sawdust, feet down
* place the larger of the two racks on the drip tray
* place the first fillet on this, skin down
* balance the 2nd rack on top of the first
* place the second fillet on this one, again skin down
* put the lid on the main tray

3. Smoking:
* prepare the burners, by mostly filling them with white spirits or methylated spirits, and positioning inside the rectangular black burner stand.
* light the burners
* put the closed smoker containing fish on top of the burners
* check fish is cooked through after about 15 minutes
* leave it while the fuel burns out (might take 15-20 minutes - you can also leave it there closed until it cools down)
* carefully remove smoking racks with fish

(PS. Or cheat like I do by simply placing the whole smoker on top of a gas BBQ and don't bother with the spirit burners)

If it is frozen, you will see frost under the front grill. Remove the grill and the filter - frozen? Let it thaw and start again. Not frozen ... other troubles. You might take the ac out of its case and inspect the inside - excessive dirt on the coils? Wash it off with a hose - do your best to NOT spray any controls. Drain the water and put it back together. If it still doesn't cool ... you probably cannot repair it.

Thanks for your interest in FixYa.com

Sorry this isn't a forum for helping you out with receipes.
A grill means you can use it put cheese on bread (toast eventually) or to give COOKED meat or fish a brownish effect when the grill function has been activated.