I believe you are correct, Denny, but I don't remember enough chemistry to know what the progression is from sulfite to (I presume) H2S. What I do know is that if you use sulfites to mitigate O2, before pitching it is important to oxygenate more than you normally would (and with dry yeast, normally you wouldn't at all) to ensure you've converted any residual sulfite to sulfate (and left some oxygen for the yeast.) It's also advisable to wait a few minutes for the reaction to complete before pitching yeast.
In short, if the OP did use sulfites, then the likely culprit is not oxygenating properly, as he suspected, and it also implies that he could reduce the sulfite dose next time as it apparently wasn't all consumed during the hot side process.