If you are doing a Jamil beer, then you should know that he only does a secondary for fruit beers per his recipes. Let the beer finish fermenting out and cleaning up all of the fermentation byproducts (usually 10-14 days). You will know the beer has reached terminal when the gravity doesn't change after a couple of days. Do not base it on the airlock bubbling or an arbitrary set number of days. Unless you are planning on dryhopping this beer, there is no need for a secondary. Just transfer to your kegs or bottles and carbonate.
The reason Stan mentions secondaries in "Brew Like a Monk" is because most of the belgian beers he mentions are bottle conditioned and this can be thought of as a secondary vessel.
Beers like belgian pale ales are meant to be enjoyed fresh and when they are young. Leaving your beer on a yeast cake for too long (3+ weeks) will lead to autolysis and meaty flavors. Lower ABV beers will age much faster.
Commercial breweries transfer their beers over quickly due to the cone pressure and heat leading to much quicker autolysis than on a home scale. Also, time and space are money in a commercial brewery and they are trying to move product as fast as possible.
So, my recommendation is that when the beer reaches terminal gravity let it sit for 2-3 days to clean up the fermentation byproducts. Then transfer to your serving vessel (keg or bottle), carbonate, and enjoy!