I've only ever force carbed one beer. It worked fine but it isn't necessary in my brewery.
I have a 4 tap system and 14 kegs. I have enough beer available to let the yeast do the work of carbonation. As for additional trub? It's never been an issue. Once in the keg, the only trub I get is what settles out of the beer during storage. Normally I pull 1/2 a glass off a new keg and toss it. Everything is clear after that unless I have to move the keg. With good measurements and math I can control the level of carbonation in my beers without much issue.
In addition to letting the yeast do the work it saves me trips to the CO2 shop. My supplier is on the other side of town, only fill beverage kegs when they have "enough" and is kind of a hassle.
To each their own and then some. It's all good.