I get the frustration with this question, as I see it posted pretty often, but there's no reason to yell at the guy. I probably would've asked the same question, had I not seen someone else post it, first. Responses like that are what really turn people off from asking for help, or drive them away from the hobby.
Fadeux, you can usually avoid secondary, and just ferment in primary for the entire time. Secondary is used mostly to help clear beers that tend to be more cloudy, to rack onto fruit, herbs/spices, etc. for additional flavors, or for longer-term aging.
My first brew said to rack to secondary, too. I think they put that in there to sell carboys, if you ask me. But, it won't hurt to have the secondary carboy, anyway, in case you want fruit. Or if you want to make room in primary for a another beer.
FYI, use the search tool to look for similar posts. Chances are someone has asked your question before. And don't worry about asking newbie questions if you can't find an answer. That's what we're here for, to help!
EDIT: If you want to clear up primary for a new beer, I say go for it.