It's narrower at one end, so when placed with the narrow end up, it funnels and increases the heat like a chimney. The heat rising in the center creates a stirring effect around the outside for a great indirect grilling setup. It's also awesome for searing over the center as well. I flip it over when I want to do a slow cook on a pork butt or ribs, and snake the coals around the outside. I can get 5-6 hours on one set of coals this way.
"Miller Marzetti", lol. my much refined version of the "johnny Marzetti" with ground beef, onion, celery, condensed tomato soup from a can, elbow macaroni from the college days. been working on this for years now. today I used fresh chicken of the woods, canned Chanterelles, ground venison, roasted red pepper tomato soup from a box with some canned tomato sauce, white wine, fresh garlic, oregano, basil, parsley, onion, celery, and some frozen Jalefuego and Wax peppers, and gourmet penne pasta. (good dry pasta makes a big difference, imo.) it weren't none too hateful.