I only know from my limited experiences with both RO (regular, "ridge") and Weber charcoals. They perform vastly different. I struggle to see how the briquet shape and minor size difference accounts for that.
For me, RO is basically smaller KBB that doesn't stink quite as much during startup. The smaller briquets don't (can't ... ) last as long as KBB during a cook. I may give it another try however.
The Weber does seem to require a bit more startup time, but lasts longer, if not also somewhat hotter? And there's no comparison to being able to reuse the Weber briqs.
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I'll share a random anecdote. My Tacoma has Old Man Emu Nitrocharger shocks. OME is an Australian company that sells kickass offload shocks, springs etc. My understanding is that the Nitrochargers are made by Monroe (in Australia) to OME's specs, and there is no Monroe equivalent. Point being, if you throw a manufacturer some cash, they WILL make a custom product for you that's better than what they sell under their own brand name. It happens.