When you mentioned "skin bag", I assume you are meaning a red "kit" wine that is fermenting with a grape pack.
I haven't read the exact post by Wade, but I know he and others of us many times ferment to dry in the primary, without ever racking to start a secondary in a carboy. In this case we often will leave the skins in the wine until it is dry. However, one thing to mention is that after the SG gets to the point where one would normally rack to secondary, most of us also will snap seal the lid and install an air lock. For all practical purposes, we are doing a secondary, just in the same container, while still on the gross lees and skins.
There is but a little difference in what you purpose by putting skins in the secondary carboy from just leaving the wine and skins in the primary bucket, sealed with an air lock. The big difference, and it might be an important difference, is that your proposed method would remove the gunk that accumulates at the bottom of the bucket during primary. It is that gunk and sometimes the skins themselves, that can cause off flavors in a wine.
So, what you propose is OK as long as you understand what can happen to a wine potentially left too long on the gross lees and skins. In my case, when fermenting in a single container, if I thought the tannin level is high enough or I suspected rotting or off flavors, I would go ahead and take the skins off before I snap down the lid or I might go ahead and rack off both the gross lees and skins to a carboy.
