He had used it once before on a camping trip and liked working with it better than regular charcoal.
Niel learned not too put so much of it in the grill because it heats quickly and lets off sparks. Less is more.
The food tastes so much better than cooking with regular charcoal. It doesn't have that after taste. I heard somewhere if a person cooks too frequently with charcoal the gasses from aren't healthy for the person manning the grill.
So tastes better and better for for the chef. Win win.