Big John's Smash and Smoke is dream come true for local cook and entrepreneur

By: Liz Dadson June 14, 2026 558

Big John's Smash and Smoke is dream come true for local cook and entrepreneur

Big John's Smash and Smoke has been years in the making, but the dream has finally become a reality for Kincardine cook and entrepreneur John Adams, as the official ribbon-cutting for the new establishment was held Saturday morning, June 6.

Located in the Quinn Plaza, in downtown Kincardine, the quick food take-out business gets its name from the already-famous smash burgers and smoked brisket sandwiches.

"The smash burgers start out as fresh ground 75-25 Canadian Angus Chuck, a premium ground beef," says Adams. "We add whole egg as a binder, then smash them flat with thin-sliced Vidalia onions on a hot griddle and season them with salt and pepper - no fillers, no additives, just quality beef. The sear on the hot griddle makes a great crust and being smashed thin means they cook quickly but stay juicy and flavourful."

In addition to the smash burgers, Big John's has fresh-cut fries, signature poutines, the Lucky Clucker sandwich, and a pair of smoked brisket sandwiches - the Big John 2.0, and the Low and Slow.

"We use only beef from Ontario or Alberta for our briskets, mainly as I think they are the finest in the world," says Adams, "and our pulled pork is made only with Ontario pork. We also offer a vegetarian sandwich, the NAWHIP (No Animals Were Harmed In Production) Sammy, made with tasty sweet potato and black bean patties."

He adds that there are no breaded products that go into the fryers. "I have a number of friends who are celiac or gluten-sensitive and I wanted them to be able to enjoy the food as well, so I was very deliberate and careful in the way that I put together my menu."

While he is not a Kincardine native, Adams has lived here longer than anywhere else. He and his wife, Jody, moved to Kincardine in 1998 after she graduated from Queen's University in Kingston as an occupational therapist. He was managing a Blockbuster Video there at the time.

"My dad was with the RCMP, and I was born in Gimili, Manitoba," says Adams. "I have lived all across this magnificent country. Calgary, Alberta, will always hold a special place in my heart as that is where I met my lovely wife, but Kincardine is home."

So, how did he become a cook?

"I was a stay-at-home Dad for a number of years for our four children, James, Hope, Grace and Josh," says Adams. "Then I won a spot on a Rogers TV Ultimate Home Chef in Kincardine, and Craig Kirkconnell was one of the judges. While I did not win the show, my cooking skills stuck in Craig's mind and I went to work for him and Kelly at The Bruce in 2012. The Kirkconnells have been a tremendous source of inspiration and support for me for the past 14 years, and I consider them family."

While Adams started as a preparation (prep) cook at The Bruce, it did not take long for Craig to recognize that they shared a passion for making good food for the people of Kincardine. Over the next 14 years, the two worked together as Craig provided not only guidance and opportunities for Adams to expand his cooking abilities, but also the chance to learn more about the business side of operating a restaurant.

Eventually, thanks to the support of the Kirkconnells, Adams made the leap to opening Big John's.

"Five years ago, my younger brother, Reg, tragically passed away," he says. "Losing him, as we did, came as an incredible shock, and served as a wake-up call to me. Tomorrow is not guaranteed, so if the opportunity came knocking, I needed to be willing to seize it.

"In early 2022, Craig asked me if I was the one who had purchased a local restaurant that had changed hands. While I had not, that started a conversation with Craig and Kelly, and from there, Big John's was born.

"We started at the 2024 Lighthouse Blues Festival as the food tent, and then successful pop-ups and appearances followed in Victoria Park, and at Cruise Nights, and Hometown Christmas, culminating with opening our new location in downtown Kincardine in the Quinn Plaza."

Craig and Kelly Kirkconnell are partners in the business. While Adams is responsible for the day-to-day operation, menu creation and implementation at Big John's, Craig and Kelly are involved daily, providing their expertise and feedback on the business side and front of house operations.

At this point, Big John's Smash and Smoke is strictly take-out. However, the on-line ordering just launched Wednesday, and Adams encourages everyone to check out the Facebook page at www.facebook.com/profile, for the most up-to-date information.

Initially, Big John's had a staff of 10 but the amazing response from the community when it opened in mid-May, prompted Adams to add another four team members.

While the smash burgers and smokehouse items and the beef tallow fries will always be the core of the business, Adams is looking forward to offering additional specials, features, and family meals in the near future.

"We are so grateful to the community for the heart-warming response and incredible show of support for this new business venture," says Adams. "It is certainly my hope that Big John's Smash and Smoke will be around for years to come, bringing some tasty quick food to the people of Kincardine.