the term 'secondary fermentation' is really a misnomer. there shouldn't be any fermenting happening in secondary...rather, its for clearing the beer, prior to bottle/kegging.
that said, you need to be taking hydrometer readings to know the beer is 'done' in primary. watching the airlock is next to useless. a warm room will make finished beer vent CO2 out of solution, causing airlock bubbles.
many bucket lids and carboy caps have weak seals and leak CO2, causing no airlock activity even during peak fermentation periods.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10