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The official way, of course, is to buy a specific tray: the 円能斎 好み
山道盆 (not written
山路 like the sweet). I have no love whatsoever for that tray; I think the 千歳盆 lid is just fine.
点前
There are two ways you can do the 点前:
Facing the 瓶掛. In that case,
建水 goes directly where it's going to live and doesn't move during the
点前 (🅰️)
Slightly facing the guest. In that case, come in with
建水, face the tray, shift the tray (and yourself), then move the
建水 to the
炉 position. In that case,
建水 moves before you clean the
茶杓 (🅱️)
Because the
茶碗 sits on a (conceptually) lacquered surface, you do 茶筅通し with L holding the
茶碗 from above.
The closing is: move 薄茶器・ポンポン, and then close
鉄瓶. (This somewhat corresponds to the more informal
中仕舞い. In 本仕舞い, you'd ポンポン, then move the
道具.)
宗室 notes: Because it's such a simple
点前, there's no need to move away from いまえ when you leave with the
建水; but acknowledges that a lot of teachers teach it that way (including the new books). (Chanoyu Handbook One, 1980).
釜
It's also quite possible to do it with a
釜, bringing in
柄杓 and
蓋置 with the
建水. Quite a few teacher use this uncanonical form to get students used to the
釜 without introducing all the additional woes 運び brings.
In
炉, however, things get a bit muddy, so this is my conjecture: