A variation on the two-level fire is the modified two-level fire, or what we call the half-grill fire. It operates on the same two-zone principle, but the temperature differences are more dramatic.
One cooking zone is intensely hot (more so than in a regular two-level fire), while the other zone is comparatively cool. In a charcoal grill, all the lit coals are distributed over half the grill, and the other half is left free of coals.
In a gas grill, the primary burner is left on (or multiple burners may be left on) and the other burners are turned off. The heat output from this fire setup is hotter than it is from a regular two-level fire.
This is great for comparatively fattier foods, such as ribs or steaks, that you want to cook over concentrated high heat to char and develop an outer crust (it also gives you a place to move the food when flare-ups occur).