When I've brewed, I usually leave it in primary until all the bubbling stops, then I keg it and it's good to go. Secondary fermentation is often what people call the fermentation in the bottle (or keg, if you're not force carbonating) to produce CO2. I guess it can also refer to the much slower activity toward the end of fermentation. Some people recommend transfering beer to a new carboy when the bubbles slow, just to get the layer of yeast and sediment out of there. So, it sounds like you are on the right track.

It really depends on the fermentation... my general rule of thumb is no more than 2 weeks in the primary, and let it clear in the secondary... or until i have time to keg/bottle. Some quickie brews, i'll just run it 10 days thru the primary, and then keg it up... but its truely dependent on your yeasties.

I use the primary to let the yeasties get their groove on, and when they wanna chill, its off to the secondary until the brew is clear... normally a week or so.

Sounds like you're doing fine man...