Sounds like you are off to a better start with your current batch. A proper whirlpool followed by a long rest can really help settle the trub, allowing you transfer very little to the fermenter. This is how I have my fermenter setup at the start of fermentation:
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The blow off cane is from norcal brewing solutions:
Shop 1.5 inch Tri Clover Connection Fermenter Stainless Steel Blow Off Tube at NorCal Brewing Solutions
www.norcalbrewingsolutions.com
Once primary fermentation slows down, I replace the blow off cane with a gas manifold that I made using the manifold body from spikes as a base:
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This manifold allows me to maintain a slight positive pressure environment inside the fermenter at all times, which enables me to minimize the ingress of oxygen throughout the cold side process. It also makes closed transfers very easy. I also highly recommend getting yourself one of these plant dollies if you want to be able to move the fermenter around with ease:
They fit the legs of the fermenter like they were designed for one another.