I've been brewing about the same length of time as you. One thing I've learned, is there is no "final word" on anything when it comes to brewing.
Having said that, I do not use secondary fermentation. If your flavor reasons are ones that you, yourself have experienced, then you should do secondary. If you've read about those flavors in a book, I think you try a batch or two without.
pretty much follow whatever JZ says. It's never served me wrong, and I love the 4-5 styles that I have settled into.
Hoppiness is an IPA from BCS
CDA, black IPA, or whatever name that I developed from a BYO recipe
And Amber from BCS
And in the fall, I have a killer holiday brew.
Every once in a while, I will do something else, but seldom.