secondary fermentation is mostly myth. Actually, it's just conditioning - the yeast are cleaning up byproducts and settling down for a nap.
You can do everything in one fermenter - the primary, or after initial fermentation, you can move it to a secondary for more clearing up, or dry hopping, or fruit additions - no matter. Just give the beer time (2-4 weeks) before doing anything else.
primary fermentation usually takes 3 pretty crazy days once it starts (might take a day or two to start) then settles down after about 2 more, so in general, primary fermentation takes a week. But again, leave it be for 2 -4. All my beers sit at least 4 weeks in 64F temperature controlled environment before I think about doing anything else.