With my DB/SP and variants, I typically run all the fermentation in one 6.5g bucket. I'll start it out in there, pitch the yeast, stir AM and PM and let it ferment to dry in the .990-.996 range. When it hits that mark I quit stirring and just let it start to settle out. After three days, I'll use a racking cane/gravity and empty the contents (all but the gross lees) into a clean/sanitized carboy where I'll do the k-meta/sorbate and Sparkloid clearing agent. I'll let that sit about two weeks, then rack it off again, let it sit a week or so and determine if I need to rack again or back sweeten at that time. When I do back sweeten I do a simple syrup of two parts sugar to one part water where I'll bring it to just below a boil, then back the temp off to simmer for about 20-25 minutes. Then I'll pour that into the carboy, hit it with my whip on a cordless drill and taste it in a week. 99% of the time I'll bottle at that point.
So to answer your question, I really don't do the secondary fermentation...