Almost every complaint about home composting traces back to the same root cause: too much wet green material and not enough dry brown material.
Kitchen scraps are almost entirely “green” material. Without a matching volume of “brown” carbon material like dry leaves or shredded cardboard, that green material doesn’t compost; it rots anaerobically, which produces the smell.
For a small yard, the practical fix is keeping a standing supply of brown material on hand year-round, not just in autumn when leaves are abundant.
Turning frequency matters more in small bins too. A small volume has less thermal mass to stay aerobic on its own.
None of this requires a bigger yard — it requires managing the brown-to-green ratio as the actual variable.