You can measure by volume if you do your homework.
It may be obvious to you all, but you only need to measure by weight the first time. Once you know the correct volumes that make up these weights, you can then use volume. Assuming your supplies are relatively consistent, this should work well. Then you can treat it as a recipe (1 cup of this, 2 tablespoons of that, etc.)
Sort of the idea I took away from those little Lee's powder scoops that eliminate the need for a reloading scale. I've used this approach in reloading for years with great success and fewer headaches.
The key is to be careful and double check the weight of your predetermined volumes. It also might be wise to double check the weight when you are using a new supply of raw materials (for instance, the charcoal may not be as finely ground making the volume a bit larger for the same amount of weight).
Sorry, if I am stating the obvious, but thought it might be important to mention since we are talking scales.