Ditch the primary/secondary when just fermenting. Give it at least 2 weeks in primary, for light brews. Higher OG brews benefit from longer primaries (3-4 weeks)... General wisdom is to plan on a 2-4 week fermentation cycle, all of it in primary.
Racking to secondary adds/increases the risk of contamination. Plus, getting it off the yeast cake is a bad idea after such a short amount of time. The yeast will actually clean up after themselves BETTER if you leave it in primary.
I'm going with 3-4 week fermentation times right now, on my lighter brews (for me, that's under ~1.070 OG)... Bigger brews need more time, 1-2 months often giving a better brew.
Personally, I really hate using the buckets to ferment in. They are a pain in the a$$ to open/close for one thing. For another, they take up as much, if not more, space than a carboy... You cannot tell what the wort is doing inside the bucket either, so you have no idea when the lag phase has ended.
I've used 5 gallon carboys to ferment in (primary)... With the Better Bottle ones, you just use a blow-off tube fit into the bung. For the glass ones, you can get a blow off tube that will fit into the opening (a wider diameter tube). Typically, you only need to use the tubes (for beer) for the first few days. After that, you can install the airlock and let it ride out the remaining time.
I would wait on tasting the brew until the full 3 weeks is up, then see what it's like. Give it some more time if you need to, in order to offset the sour. Of course, without knowing the recipe, you could just be tasting the hops you added for flavor/aroma...