My other option was after cooling, leave to settle for an hour or so then just drain through the tap.
There have been many conversations about trub/debris/general muck from the kettle being allowed into the fermenter. From what I've read the "majority" say remove as much as possible or your beer will stale sooner, along with other problems. Those brewers who simply allow everything into the fermenter say they suffer none of the reported issues. Personally I would prefer to remove as much as possible, if only because it takes up too much space in the fermenter when it settles and the look of it is a bit of a mental block.
Cheers Tom