Sounds like your mods are right on target, and a good plan to get things started...that's a key ingredient to success.
You may want to toss the bird into a cooler someplace out of the way in your house/garage where temps are pretty steady. Fridge thaws of bigger birds/roasts or bulk meat packages take a long time at fridge temp. Also, your fridge temps will start to drop from the cold escaping the meat into the fridge space, making the thaw take even longer.
The problem with cooler thawing is be sure the cooler interior stays below 40* from the chilling of the meat as it thaws. I use a wireless thermometer sensor with a digital display set someplace where I walk by it often while I'm at home, just to remind me to peek at it for a little peice of mind. I place these sensors in a plastic container so as to avoid moisture damaging it. They will transmitt their signal through a plastic cooler, but not metal.
I also have a digital data-logging thermometer/hygrometer which will indicate the current/maximum/minimum temp/humidity readings. This is a great piece of insurance for fridges or the cooler thaw method...you'll know if something is getting out of hand if you check it a few times daily.
If you have trouble getting it thawed on time, you can do a rapid thaw by running a slow stream of tap water over it. This method requires nearly constant attention, but is a good last ditch effort to get the smoke started on time.
You probably know alot of this already...just a reminder...I know how easy it is to forget the little handy tricks we learn along the way, especially if we don't use them often...and to go along with the excitment of a maiden smoke...wow, that brings back alot of memories. I have CRS and I still forget some of the simplest details from time to time.
Good luck with the bird...wish I could be there to watch...oh, silly me...we have q-view! LOLOLOLOL!!!!!!!!!
Eric
