With Growing Barbecue Culture, North America Charcoal Market To Reach $466.6 Million by 2030

Barbecue is, in many ways, a culinary religion in North America, with the consumption of such food growing every year. The U.S. itself has at least four distinct styles of barbecue: the Texas, Kansas City, Memphis, and Carolina styles. Due to more people turning to this popular cooking style, the North American charcoal market is set to reach $466.6 million by 2030.

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This is because throughout the continent, wood chips are being increasingly replaced by charcoal for grilling, barbecuing, and smoking purposes. Compared to wood, charcoal is a cleaner fuel, and it heats up rapidly. Moreover, the heat produced by charcoal is easier to control, whereas cooking with wood chips requires years of mastery. In this regard, the growing adoption of charcoal-fired grills by restaurants, steakhouses, and individuals is a key factor affecting the North American charcoal market.

Due to the COVID-19 pandemic, a major part of the U.S. and Canada's economies, including restaurants and factories, was shut down. This drastically hurt the North American charcoal market revenue growth, by reducing the demand for this fuel. Moreover, due to the call for social distancing, residents are not hosting get-togethers, which are characterized by a rich barbecuing culture.

North America Charcoal Market Segmentation Analysis

In the years to come, the lump charcoal category will keep dominating the North American charcoal market, based on type. Lump charcoal is additive-free, which is why it is preferred over other variants. Additionally, this variant is quick to light up, and it leaves a lower ash content. Further, as it is more responsive toward oxygen, its fire and heat are easier to control in barbecue grills with adjustable air vents. Another reason for the dominance of lump charcoal is its high-volume consumption in metal processing and filtration.

The barbecue category held the largest share in the North American charcoal market in the past, on the basis of application. Restaurants that feature such cuisine are popular because of their buzzing atmosphere, live cooking settings, and regular cultural performances. Barbecued food is considered healthy as it requires less fat during cooking than other methods, such as frying and confit. Moreover, individuals also purchase barbecue grills and smokers, which they use during family get-togethers in the summer.

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Till now, the U.S. has been the larger contributor to the North American charcoal market, a situation that will remain unchanged at least till the end of this decade. With its roots in the practice of cooking food on an open flame popular among the natives of the continent, barbecue has become one of the dominant culinary philosophies in the U.S. There is no dearth of family restaurants and vintage-style steakhouses that offer grilled and smoked briskets, pork shoulders and butts, bacon, ribs, steaks, lamb chops, chicken, and even seafood, including grilled fish, octopuses, lobsters, and shellfish.

The major companies operating in the North American charcoal market are Royal Oak Enterprises LLC, Timber Charcoal Company LLC, Parker Charcoal Company, Duraflame Inc., BOB-Q Charcoal, Kingsford Products Company LLC, The Fogo Charcoal Company, The Saint Louis Charcoal Company LLC, B&B Charcoal, and Basques Hardwood Charcoal.

Key Findings of North America Charcoal Market Report

• Lump is most-popular type of charcoal in North America
• Highest demand for charcoal is witnessed in barbecuing
• U.S. consumes more charcoal than Canada
• Usage of activated charcoal rising in water purification
• Market is fragmented in nature
• Potential of charcoal to replace coal in silicon production is key opportunity for market players

Browse more related reports:

Charcoal Market Report - https://www.psmarketresearch.com/press-release/charcoal-market

Philippines Charcoal Market Report - https://www.psmarketresearch.com/press-release/philippines-charcoal-market

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