Originally Posted by
exerda
I would think the shape helps them burn hotter; it gives them more surface area, and maybe somehow the hole draws air through them, too, during burning.
You could be right. I know most top restaurants that use charcoal use that type of charcoal, actually I think most of them use that particular brand "Firebrand".
It's more expensive/kg but I use far less than when I buy regular briquettes. And I know I can get it a good 60c degrees hotter than I can with regular briquettes which makes a difference when trying to cook pizzas.