First, I would recommend giving the beer time to age before filtering. I age mine in the keg 2-4 weeks at room temp after a two week primary (I don't use a secondary vessel, unless you count the keg). If you filter too early you risk leaving your beer tasting "green", or at least that was my experience. You might consider cold crashing and/or using gelatin finings before transferring to secondary to make sure you leave as crap behind as possible.
Second, I would be sure to cold crash the keg a few days before filtering. The more stuff you can get to drop out of suspension, the smoother the filtering will go, and will help to prevent chill haze.
Third, only carbonate AFTER filtering. Trying to filter carbonated beer will be an exercise in frustration.
As far as which product, I use the large white plate filters from Austin Homebrew Supply, though they are also available elsewhere. These require a keg to filter from, so if you exclusively bottle I'm not sure what options there are for that. Some people have had a hard time with these, but I've found if you keep the pressure between 1 and 5 psi and make sure all the bolts are tightened evenly then it works just fine.
http://www.austinhomebrew.com/product_info.php?products_id=1419&osCsid=cd9d487f0c0d5c7914594d4404969f80
I've only ever had to use the coarse filter pads to get crystal clear beer, so I've never even bothered with the medium or fine filters.
I'm told that the filter pads need to be rinsed with water to keep them from imparting a papery taste to the beers, so I usually just run a little Star San water through them before the beer.
There are also other types of filters, but I have no experience with those.
To be honest, most people don't bother with filtering at all. Generally proper aging, cold conditioning, and gelatin seems to be enough. I don't bother either for certain styles (wheat beers, stouts, porters, IPAs, etc) but for lighter colored styles such as golden ales, pilsners, etc i think filtering really helps them shine beautifully.