I do not secondary unless I am adding a fruit addition or something. You run the risk of infection and there is no reason for secondary on a beer like you are doing. (Let the flames begin!)
Generally, what I do, is let the beer sit in the primary for at least 2wks then keg or bottle. I will let a big beer, 1.070+, go for longer. If you are fermenting in the mid 60s or so, raising the temp for the last week can help a bit also.