As far as rice hulls in the boil my general rule is not to have any type of grain in the boil as it may cause flavor, aroma, or clarity issues in the finished beer. I have in the past used rice hulls in the mash however care is needed to not use too much because it may result to a quick run off during sparging. Little Less than 1 lb. rice hulls per 14 pounds of grain works for me if I use rice hulls.
Boil kettle: Trub and hop material can settle to the bottom if you chill (even just to around 110 to 140 degrees) within 15-20 minutes prior to transfer. I use an immersion chill coil fed by cold water from hose. I also have a runoff tube that goes to the center of the kettle very close to the bottom. That helps prevent larger particles to a greater degree from exiting the kettle. Adding whirlpooling to bring everything to the center of the bottom. 10 minutes of whirlpooling (I use a dril and a whirlpool blade that fits on it so I can get good whirlpool action and my arm doesn't get tired!). The last recommendation is transfer rate: Transferring the beer too quickly may pick up more trub and send it to the fermenter. My transfer rate is just enough for the beer to flow from kettle through hop strainer to fermenter. This minimizes disturbing the trub in the kettle.
Even with all that there is still going to be a chance of getting some suspended material into the fermenter. I highly recommend conical fermenters as the have a dump port at the bottom of the cone so you can dump the trub/yeast/hop material at it settles at the bottom of the cone at set intervals during fermentation (mine is initially after two days, then once per day. The dump is about one pint per day). Your beer quality can significantly go up using a conical
Happy brewing!