Aug. 23, 2024

A Texas native has opened a barbecue stand in a parking lot with the hope of being in a restaurant space by winter.

For now, Richard Simpson’s Who Wan’ Smoke is a collection of smokers, grills and a cooler at 49th Street and Minnesota Avenue outside Genesis Farms and 49th Street Liquor.

The oldest of five children, Simpson learned to cook from his mother in Houston.

“I remember distinctly, about 14 years old, my mom’s in the kitchen cooking, and I was always in there when she was cooking, and she’s like, ‘You need to come stand right here because you’re going to learn how to cook. You’re not going to be a grown man waiting on a woman to feed you.’ And that’s where it took off.’

Simpson learned those skills, “but I fell in love with the grill and the smoker. First, it was grilling. Smoking was more of a challenge, and I love a challenge, so that’s when I started diving into that.”

His typical menu includes brisket, ribs, smoked chicken and grilled sausage.

“I’m really, really good with chicken, like really, really good. I’ve got several different seasonings depending on how I’m cooking it, whether it’s fried, smothered, baked, roasted, smoked, grilled.”

Customers can buy individual items or get a two- or three-meat platter that comes with two sides. His potato salad isn’t homemade, but his Southern-style charros beans are. He cooks them in a cast iron pot on the grill and describes them like this: “It’s like a Hispanic mom from Texas and a Black mom from Texas got together and came up with this recipe. You get a taste of both worlds here.”

Simpson offers two types of barbecue sauce: Sweet Baby Ray’s and Ike Sauce, which a friend makes and “is getting rave reviews.”

“For years, it’s been family- and friend-approved,” he said of his barbecue skills. “But it’s different when you go outside of your comfort zone.”

Simpson, who moved to Sioux Falls in 2013, works full-time at The 18th Amendment as a casino attendant. To test his skills further, he started taking samples in to customers and co-workers. “They were loving it … so here I am.”

His hope is to lease a space inside the building where he’s set up now.

“My goal is to bring that outdoor, backyard feel inside the building,” Simpson said. “That way we’re away from the elements, and it’s not a seasonal thing. They have the space to do that, so the goal is to transition from here to there, which is the perfect plan because once I build awareness here, there’s no point in moving somewhere else to have people chase me down.”

For now, hours are 3 to 8 p.m. Monday and Thursday and noon to 3 p.m. and 5 to 8 p.m. Saturday. For updates, follow Who Wan’ Smoke on Facebook. 

Editor’s note: The article has been updated to include new hours and that brisket is available whenever Who Wan’ Smoke is open.

Love food trucks? Here’s your complete guide to the 2024 season