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In Southern Andalucia retired Spanish fishing boats are filled with sand & Olive wood & used as BBQs in restaurants & on the beaches.  They are termed as Moragas & are used at night-time to add to atmosphere & also the TASTE of simple but delicious dishes.  The tastes are enriched from the smokyness of the olive wood where skewered meats and seafood are placed around the fire leaning towards the fire but not directly over, allowing a slow roasting in radiant heat.
 
These Moragas are used to grill all meats and seafood adding a great smoky flavour but they were traditionally used for Sardines.  Once the Sardines are caught they are carefully skewered onto reeds or skewers, which is an art in itself as they need to be secure and evenly spaced.  If secured onto reeds this also adds an earthly flavour to the Sardines as they cook.  The protein is heavily seasoned with Sea Salt which simply enhances the taste & helps to crisp the Seafood skins & seal in the meat juices – absolutely delicious. My favourites were definitely the Sardines and juicey Lamb Chops.
 
It certain parts of Spain, like Fuengirola the town hall has situated Moragas on beaches for the public to use, which have been a great success, creating a popular place for the local communities to meet - what a great idea.  They are a perfect place for social gatherings of friends & families - ideal for their Mediterranean laid-back joyous lifestyles.

Spanish Moragas BBQ Andalucia