Pitching a second yeast

Earlier this summer I made a batch of belgian witbier, which I intended to using French Saison to dry up. I pitched a smack pack @ 1.010 and it went down to 1.008 after like a month.

I later learned that you should pitch a sizable starter of secondary @ high krausen to get any kind of character from the yeast. I will probably pitch the saison yeast on day 3 of fermentation.

Is there anything else I need to know about pitching a secondary yeast?

The only time I pitched two yeast was at the same time. I did a Tripel and pitched 1214 & 3787. It came out great.

If I did it again I wuld probably pitch tge 1214 first because it is a slow starter and then about 12-24 hrs later pitch the 3787 to get more of the 1214 flavor in the mix.