Charcoal shortage looming?

chard said:

Getting 4 bags of Rockwood delivered to my house on 10/15 from my local Ace in MN, so it is coming.

Did you order that a while ago and just get a shipping notification?  We shipped a truckload to the Wisconsin warehouse on Thursday which supplies MN.  Just trying to understand how it all works.

I visited an ACE today and was told they have 20 bags of Rockwood scheduled to arrive on Wednesday. They also had a lot of Blues Hog and two varieties of FOGO, along with BGE, B&B and Cowboy. They have never had this many varieties in stock that I can recall. The guy was pushing the Blues Hog, but it was pretty clear he had no first-hand experience with the stuff.

caliking said:

And folks thought I was crazy when I had 700lbs+ of charcoal in my garage...

In everyone's defense, I think that was only one of the reasons.

So back to original question; Is there an actual shortage, or is it just a boom in purchases, and the supply chain can’t keep up?

What Is a Shortage? 

A shortage, in economic terms, is a condition where the quantity demanded is greater than the quantity supplied at the market price.

So, we can theorize that once the "new to outdoor cooking pandemic users" have gone back to cooking inside, due to the cold weather approaching, and stop purchasing the supply, there'll be more for us "in it for the long haul frequent users". 

More reports about charcoal spontaneously combusting in attics might help.  Unintentionally of course.

The hoarding was real in March/April......now it's just demand.

Restaurants use natural gas and propane--very few use charcoal because of the cost, logistics, etc.  Home cooks' charcoal consumption is more proportional with natural gas and propane.

Everybody is stuck at home, it was summer, no big surprise charcoal use went way up.  It will slow over the winter, but until people start eating out again, it's still gonna be more than what we can supply.

They were freaking out in the aluminum industry because they were scared of running out of cans.  People were not in bars using glasses with draft beer, plus alcohol consumption went up anyway. 

Last night I fired up the Basques Sugar Maple lump (from Quebec) I bought last week.  It has been years since I used it.  The aroma (sweetness) is unique and extremely pleasant.  Burns clean, a bit more sparking on light-off than Rockwood, "normal sized" lump although I have not emptied the initial bag. Reasonable price point when sourced thru a US distributor. I would be good if this was the only lump I could find.  FWIW-

I was at my local Home Despot and their Royal Oak section is empty as usual. 

I've been living off the Lazzari at my local grocery store which seems a reliable source for me lately.

UplandEgger said:

I’m surprised no one here seems to make their own.  It’s easy, cheap as the wood you burn for it, takes no more time than smoking a piece of meat, and less attention.  

I make mine in a 6 gallon metal trash can with a lid, as I don’t think the wife would go for a burn barrel sized kiln. 

Just got done with a batch this afternoon.

ill post a DIY later.

UplandEgger said:

I’m surprised no one here seems to make their own.  It’s easy, cheap as the wood you burn for it, takes no more time than smoking a piece of meat, and less attention.  

I make mine in a 6 gallon metal trash can with a lid, as I don’t think the wife would go for a burn barrel sized kiln. 

Just got done with a batch this afternoon.

ill post a DIY later.

I like your idea. BUT I have to ask for many of us - just how close are your nearest neighbors? AND how many pounds of lump do you get from those 6 gallon galvanized trash cans before they rust out and you need to replace them? Cheap wood is one thing, but those cans have to be figured in to the per pound cost of your "free" lump. BTW I'm NOT being nasty! OK?

RRP said:

UplandEgger said:

I’m surprised no one here seems to make their own.  It’s easy, cheap as the wood you burn for it, takes no more time than smoking a piece of meat, and less attention.  

I make mine in a 6 gallon metal trash can with a lid, as I don’t think the wife would go for a burn barrel sized kiln. 

Just got done with a batch this afternoon.

ill post a DIY later.

I like your idea. BUT I have to ask for many of us - just how close are your nearest neighbors? AND how many pounds of lump do you get from those 6 gallon galvanized trash cans before they rust out and you need to replace them? Cheap wood is one thing, but those cans have to be figured in to the per pound cost of your "free" lump. BTW I'm NOT being nasty! OK?

I didn’t take it as being nasty.  To answer your question, I live in a suburban neighborhood on a lot that’s less than 1/2 an acre.  Smoke is no different than a backyard bonfire.  The can I use costs $15 at Home Depot, $10 less than the last Fogo bag I bought.  The 6 gallon size was chosen because my wife would certainly have a problem with a 55 gallon burn barrel in the yard.  As to weight, I haven’t weighed it, but if you pack the can well, you get enough to fill a plastic 5 gallon bucket (seems roughly equivalent 

I can get pieces as big or small or as consistent as I want.  A man with a chop/table saw could zip a branch into briquettes that would make Kingsford jealous.  

Basically I pack the can tightly with wood, put the lid on as tightly as I can.  I have two holes drilled in the lid.  I set up a bonfire and put the can on it’s side over the fire.  Soon enough the steam turns to wood gasses and the gas burns off like a torch from the holes.  Keep the fire going and when the fire leaving the holes burns out, your probably about done.