It's glossy black, mostly on the inside of the lid (old weber lid) and maybe a little down the insides. Some of it is dull and flaking off, which I scrap away.
I suppose I might be building too large a fire and choking down the inlets to compensate...not sure. The exhaust is always fully open when I cook.
If it ain't right, don't do it....If it ain't true, don't say it....If it ain't yours, don't take it.