I like your smoothing settings much better than your first posted profile.
Typically I like looking at other folks profiles at a few spots during the roast. First, the very beginning, then where drying ends, finally first crack start and drop.
Your charge temp seems rather typical (at least it is pretty close to what I use for both my Quest and North), but where your roast turns and then crosses 200F is around 1 minute. If you compare that point with other profiles, you will see than it is very quick. This may be fine and I have seen many profiles this quick, but it is usually an african bean. 1:30 may be better for a SHB Guat and 2min for a Brazil. But I have also used longer times with Kenyans which I have found helps flavor. With only a 350F charge temp, this means your drum wasn't charged with much of a load. The drum thermal mass very quickly brought your beans from room temp to 200F in 1 minute and had energy to spare. And after turning point, the BT probe finally caught up showning a very high peak RoR. This rapid heating may be ok with a dense bean, but with a softer bean will likely lead to scorching and ashy flavors. To remedy, lower charge temp or charge with more beans.
Second, it appears the drum's excessive thermal heat continues to heat the beans for minutes before you add gas. Is that green point where you turn on gas?? Too late IMO. If you fix the charge temp, you will need to crank gas earlier, like at 3 minutes.
With these two changes, your RoR peak will come down and more gradually decline. You will have more momentum coming out of drying. Other than that, your steady declining RoR looks ok.
First crack temp is much lower than my two roasters. Could this be due to a low charge of beans??
Your development looks interesting. But taste is king with regards to changes in this area.