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Now you confused me... :) all knowledge I accumulated so far about (real) drum roasting tells that:
- during dry we have conductive heat majoritary
- during Maillard we have a mix of conductive and convection
- during development there is finally some radiant component that matters

Regarding OP issue, I think this is the normal behaviour of a roast profile whatever machine you have.
Mine is preponderent radiant+some convection and roasts have the same allure: ET tops when into FC, then remain stationary or decrease, and BT continue to rise, but mildly than before.