Our Trager smoker will not go to the "smoke"

Yes, it is possible to use a Traeger smoker to heat something without getting a smoke flavor. One way to do this would be to use the "smoke" setting on the smoker to burn off any residual oils or flavors from previous smoking sessions, and then turn the setting to "high" or "bake" to heat the food without smoke. Another option would be to wrap the food in foil before heating it in the smoker, which can help to prevent smoke from permeating the food.
It's important to note that even if you don't use the smoke feature on the Traeger, there may be still some smoke flavor present in the food, as the wood pellets will produce some smoke when they're heated, so you may want to consider using an alternative heating source if you want to completely eliminate the smoke flavor.

Does the fan and the auger both work? There is a short somewhere. If those are GFI circuits it is tripping, it could be just a little dirty (greasy) at one of the connections.

That could mean that pellets in the augur have caught fire and it can work its way back to the hopper. Then you really have a problem. Are you sure the fan is running?

You should be able to hear it. The fan helps keep the heat from working its way into the augur. If it's not running, you should also be having trouble controlling the temperature.

Traeger has specific instructions on its website for testing various components including the fan and customer support can assist you with this problem.

Here's a link to the Traeger website: http://www.traegergrills.com/. I'd suggest you get in touch with them ASAP because you definitely don't want to deal with burning pellets in the hopper.

The moist chips take a short time to dry so they take awhile to create the smoke. Is the holder for the water and wood chip boxes mounted correctly on the bottom rack, where the water is on left and wood chip smoker box on right side of smoker? Both items should be right above the heating element with barely any space between them.

The temperature limit could be from not enough air getting to the fire.

If you haven't already, clean out the fire box (it can accumulate unspent pellet debris) and especially the air holes around the base.

I'm smoking a turkey right now and I'm using this method:

http://www.smoker-cooking.com/using-smoker-woodchips.html

This electric smoker wasn't designed (in my opinion) for chips. In fact, the manual suggests chunks and sticks. Too bad though since my local Bass Pro Shops store sells a great selection of chips.

We'll see. It seems the above method is working so far. Just let the element heat up to glowing first.

Check for for conductivity. Wire may be fried.

the smoker does not emit smoke continuously. The pellets are pushed into the firepot at a speed relative to the temp setting. If you listen to it you will hear it go through the heating cycle and see that is a normal condition.

How old is the smoker? Is the heat element old, weak (maybe needs replacing?) Did you save the cardboard box the smoker unit comes in and place it over the smoker for the actual smoking process? This is recommended by the manufacturer and keeps the smoke and heat in, and gets you up to temperature. see also www.smokehouseproducts.com

I have used the charbroil bullet electric H2O smokers for years (wore 2 out - currently on my 3rd). I won't use anything else (having used many, many others - HOWEVER - as with every product made there are things to watch or overcome. Learn to use it properly and look forward to many years of great BBQ.

Ambient (outside) air temp below 70 (depending on wind also) will affect these smokers drastically - highly recomend getting or making a "smoker blanket" (got mine at cabelas years back - if you can't find one welding blankets from an industrial supply store can be made into one) to insulate the sides - this drastically reduces heat loss and reduces the electrical load.

Another MAJOR mistake many people make is extension cords - avoid the use of them at all if possible - if not possible then purchase the heaviest gauge you can find.

Always pre-heat your smoker - Always use boiling water (or other liquid) in the H2O pan added after smoker is pre-heated - Always minimize opening the smoker once cooking has begun.

The heater element can be cleaned when cold with a very mild detergent and room temp water.

If you have the large 2 rack but are only smoking enough to use a small amount of rack space on only one rack remember that you are heating a whole lot of air - i have a couple (different size) wood boxes wrapped in foil to take up excess air space - this means less air volume to be heated and better heat control - DO NOT use cardboard boxes or other low temp combustable items in the box construction!

Make sure the house outlet you are plugging into is a 3-prong GROUNDED outlet.

Finally, make sure your smoker is level and remember there can be up to a 20 degree cooking temp swing in temp between the bottom rack and top rack (top rack 5-20 degrees hotter than bottom).

The heater element will cycle on and off during normal use.

Good smoking and enjoy.