Sorry dude, but huh? How do you know when to secondary then?
DO NOT SECONDARY WITHOUT USING A HYDROMETER, if that's what you are suggesting. If you take the beer from the primary and put it into secondary before it's done then it won't finish out. If you don't use a hydrometer you can't possibly know when to transfer. (1 week in primary, 2 weeks in secondary is not a hard rule)
My saison recently took 4-5 weeks, I did not secondary at all. But I don't know what conditions your are fermenting under or what yeast you've used. Even if I did I couldn't tell you when to keg. I would safely plan on 3-4 weeks in primary though. You'll also likely need to raise the temp up around 80F, not just to ferment it out, but to also develop the right flavour profiles.
So you're right that most people need a long time for this type of yeast, but that's in primary not secondary. Maybe I misunderstood though.
Good luck!