I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I'm trying to do all the right steps.  I dry off the chicken thighs (bone in, skin on) with paper towels, liberally sprinkle with Kosher salt and pepper, & spray with oil so it doesn't stick to the grill.  On medium high, I start with skin side down so the fat can render and turn after about 7 minutes. Repeat and leave on till done.  When done, the chicken is moist, delicious, and beautifully carmalized.......but NOT crispy!!!!  Any suggestions? 
It's one thing to buy salami which comes with its own built-in mold, but to let one develop some possibly different mold spontaneously in the fridge?  If nothing else the fridge would not provide the ventilation which I understand is an essential part of the process (that's why you hang them and don't pile them up on a shelf).  Worse, I see a seam on the casing, which implies that it's a plastic casing and not a natural one.  I would not eat something which grew on plastic.. 