Welcome... yep I think it might be a tad small. At best it would be very tight.
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That diameter is going to be tight for a whole anything, and I'm not trying to talk you out of an idea. This is the thing, the area under the baffle plate will require say 1/4 th your diameter then the space above the baffle plate and below the grate brings you up to 1/2 the CC used up. This leaves you no more than 9" to cook in. That will work for some things, ribs, chicken, brisket, pork shoulder, but an animal that still has a skeleton will be touching the top of the CC which is the very hottest part of the CC.
Sorry to sound so discouraging but I just don't see it being ideal for what you're looking to do with it.
JM2CW
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
Thanks Rodcrafter for you input, I just have to forget the whole lamb thing, it seems that I have to cut the lamb in parts, no matter... the result will be the same. I plan to do a lot of Ribs, shoulder, and try the brisket.
Now you’re talking! I prefer to cook whole hogs in parts too. I mean they look neat in one piece but there’s a trade off. The ribs are over cooked the loin is too by the time the quarters are even close. In pieces you take it off as it’s done and eat that part while waiting for the rest.
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Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........