I just ordered one and will write a review when I get it. I'm looking for a middle of the road solution. I don't have a pump so getting a good whirlpool takes a bit of effort. Plus it's something that has to be done serially. What I mean is, I have an IC cooler. So I swish and stir the crap out of the wert to cool it, effectively mixing the trub up, then I'd need to whirlpool it for a few minutes, then let it settle again. The total time from flame out to fermentation chamber adds up to almost an hour and a half. I'm only running 3/8 valves so I'm limited there. I don't have a problem with trub in the fermenter, id just like to minimize it some. For me, this seems a good option. I figure i'll drop it in at the 10 min mark, drop in my IC cooler, any late addition hops, flame out, cool, and let the trub fall where it may. the trub that falls inside the trapper will stay, and the trub that falls outside the trapper will go with the wert. My reason for trying to limit trub is purely volume related. I've done some high IBU IPA's where the trub layer reaches almost to the gallon mark of my fermenter. This put the total level at the 6 gallon mark in my 6.5 gallon fermenter. even with a blow off tube, I had a pretty big mess, and lost some beer in the fermentation process.
For me, If I don't have as much trub in the carryover to the fermenter, than Im ok dropping the dry hops right in there. If there is a lot of trub, than I rack it over to a secondary before dry hopping. No science behind this. just my personal preference. And I don't get too many complaints on my beer. So either I have some really nice neighbors, or it works for me.
Bottom line for me, I think this will help me reach a middle ground between zero trub transfer, and "just dump it all in". without costing me any time or adding steps to my brew day.