I did 3 roasts this weekend, 2 of the Kenya and 1 roast of the Indonesia Flores "Jade" from SM. The 2 Kenya came out almost the same, although I used 2 different profiles. My first batch of Kenya was the only one I managed to sample and it was much improved from what I was getting from the Poppery II. Yummy. I gave a cup to my brother and he keep talking about what a great cup of coffee it was, but he normally drinks Folgers, so that's to be expected.
I managed to get the Indonesia to go the full 15 minute cycle, with the first crack appearing at about 11 minutes into the roast, and I ended up with a nice borderline city+/full city roast. The first crack was much more pronounced with this bean and I had almost no chaff as compared to the Kenya. The Indonesia was one of my favorite selections when I first started roasting, but the smell and taste of the bean (I always eat a couple of beans just after roasting) seemed very different from what I have been used to. I will know more after it rests for a day or so.
It may have been my imagination, but the Kenya seemed to want to roast faster and get darker more quickly than the Indy. Of course the profile I used with the Indy spent a much longer time at lower temps than the profiles I had used previous.
Thanks to everyone who gave me input and help.