Traditional charcoal grates burn hotter than the Old Smokey type grate because the coals are exposed to air both top and bottom.
But with the Old Smokey the bottoms are not directly exposed to air, and consequently you get a longer, less intense burn.
For me the Old Smokey type, meant for smoking obviously, just works better for things like hamburgers and pork chops because you can grill directly over the coals but the heat is just less intense and you get a more tender, flavorful outcome.
