PARKSTON, S.D. — When Parkston residents Rich and Julie Stokes decided to open a food truck, they didn’t just buy a ready-made kitchen on wheels. Instead, they purchased an empty trailer shell from Omaha and spent five months over the winter building the Smokin’ Stokes food truck from scratch.
Balancing their full-time jobs at Avera St. Benedict, the couple spent their nights and weekends outfitting the tight interior. For Rich, an English-trained chef, the custom build meant using his precision building skills to fit commercial equipment together within a matter of inches. It also meant wrestling with glue and flimsy panels to install a frustrating, state-regulated ceiling.
Now fully operational and nearly fully booked through September, the self-built truck represents the culmination of Rich’s lifelong dream to take his diverse culinary skills on the road.
That dream has already gained traction across the region.
Since debuting earlier this year — two months ahead of schedule — Smokin’ Stokes has filled its calendar with festivals, golf tournaments, horse sales and weekly community events. The couple even sold out on their very first day, a sign of demand that has only continued to grow.
“We’re incredibly grateful for the support we’ve already received,” Rich said. “From day one, the encouragement and trust from our community has meant everything to us.”
The name Smokin’ Stokes came together almost as quickly as the schedule filled. A coworker jokingly suggested the name, playing off the couple’s last name. The phrase stuck.
Behind the name is a business model built on flexibility. Rather than locking into a single cuisine, Rich designed the menu to adapt depending on the event. On any given day, customers might find smash burgers, Philly cheesesteaks, shrimp tacos or grilled wraps — including a signature chicken bacon ranch wrap served hot without lettuce to avoid sogginess.
That adaptability helps the truck stand out in crowded settings.
“If we go somewhere and there are already burger vendors, we can switch it up,” Rich said.
Rich Stokes checks over his prep station inside the “Smokin’ Stokes” food truck on Tuesday, April 7, 2026. The Parkston-based business is owned and operated by Rich and Julie Stokes.
Jennifer Leither / Mitchell Republic
At a recent horse sale in Corsica, that meant serving steak over fries with nacho cheese — a dish tailored specifically to the crowd. For an upcoming Arts in the Park event, the menu may shift again, potentially leaning into barbecue.
The approach also reflects Rich’s own background. Originally trained as a chef in England, he moved to the United States after meeting Julie while both were vacationing in Cancun. The couple married after a short courtship, and Rich later became a U.S. citizen.
His career path took an unexpected turn. He spent years in law enforcement, working as a police officer in Parkston and later serving as police chief in Tripp before eventually returning to the food industry. Today, he works as a cook at Avera St. Benedict, while Julie serves as an activity director.
Despite the career detour, the idea of owning a food truck never faded.
“I’ve always wanted to do this,” Rich said.
For him, the appeal goes beyond cooking. A mobile kitchen offers the chance to travel, meet new people and bring food directly to different communities — something a traditional restaurant can’t replicate.
Building the truck was a key part of that vision. After purchasing the empty trailer last fall, Rich handled the design and construction, planning the layout to maximize efficiency in a limited space. Every appliance, counter and storage area was measured and installed with precision.
The process wasn’t without challenges. Installing the ceiling to meet state regulations proved especially difficult, requiring fiberglass reinforced panels and adhesive that tested both patience and persistence. Still, the couple pushed through, working late nights throughout the winter until the truck was fully operational by February.
“It wasn’t the easiest route,” Rich said. “But it gave me the opportunity to create something that fits exactly how I want to serve people.”
That attention to detail carries over into daily operations — which remain demanding.
Because both owners maintain full-time jobs, Smokin’ Stokes primarily operates on weekends and select evenings. Much of the work happens behind the scenes, particularly for Julie, who handles much of the food preparation.
Preparing for large events can mean hours of work before the truck even opens, from organizing ingredients to packaging supplies. Limited storage space inside the truck adds another layer of complexity, requiring careful planning to avoid running out of food while still meeting safety standards.
The couple also manages the business largely on their own, with occasional help from their son. While interest in expanding has surfaced, Rich is cautious about growing too quickly, especially if it means sacrificing quality.
“I want to keep control of what we’re putting out,” he said.
Even so, they are already looking ahead. Plans are underway to launch a website that would allow customers to pre-order meals, with the potential for delivery services in the future. One idea includes bringing food directly to farmers working in the fields during harvest.
Rich also hopes to expand into new locations, including Mitchell and eventually Sioux Falls. To do so, the truck will need additional equipment, such as a fire suppression system required in larger cities.
Menu expansion is also part of the long-term plan. As temperatures cool later in the year, Rich expects to introduce items like soups, rice bowls and panini sandwiches.
For now, however, the focus remains on keeping up with demand and continuing to build a presence across the region.
“This is only the beginning,” Rich said. “We’re excited to continue growing, serving and building something special together.”
Jennifer Leither joined the Mitchell Republic in April 2024. She was raised in Sioux Falls, S.D. where she attended Lincoln High School. She continued her education at South Dakota State University, graduating in December 2000 with a bachelor’s degree in Journalism. During her time in college, Leither worked as a reporter for the campus newpaper, The Collegian. She also interned for Anderson Publications in Canistota, SD the summer of 2000. Upon graduation, Leither continued to reside in the Sioux Falls area and worked as a freelance writer for the Argus Leader for a number of years.
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