... I always end up with a lot of trub. can't seem to get the whirpool to work with just my stir spoon. This next time around I am going to try to use a coper scrubby as a 'filter' so we will see.
Straining on the input side of the kettle spigot or racking cane has its challenges. I always struggle with how much wort seems to get left behind in the trub pile with the cold break and hop pellets. It just seems wasteful.
I strain on the output side of the BK spigot by using an extra fine mesh ("Bullion") SS china cap strainer over the fermentation bucket. Hop pellets don't make it through (except for the extremely fine powder-like particles, perhaps), but the break material does. There are a lot of opinions about it, but, as you look around the forum, there are a lot of veterans that say it doesn't matter if the break material gets into the primary fermenter. I like the fact that I lose very little wort by doing it this way (= more beer!)
You can always rack into the secondary fermenter later; just make sure you pull plenty of yeast along with the wort/beer into the secondary. I almost never do secondary fermentation anymore. It isn't worth the extra effort and contamination risk in my experience--the beers seem fine sitting on the trub/yeast cake for a few weeks, if necessary. Work and family life often gets in the way of any idealized brewing schedule. Don't worry about it.