At one point on Saturday night, nearly 100 people stood bundled up in below-freezing temperatures outside a commercial kitchen in Rockville, waiting hours for one thing… a smashburger from Josh’s Smack Shack. Our very own “Mr. MoCo” Alex Tsironis was one of them (video below).
On Saturday night, customers waited close to two hours outside Josh’s Smack Shack at 330 N. Stonestreet Ave. in Rockville to see what the viral buzz was about. The line moved slowly as temperatures continued to drop, yet few people left. Many arrived during prepared with layers, gloves, and patience, all for a smashburger that regulars said was worth the wait.
Orders often included multiple burgers at a time. Among the most popular options were The Smack ($11.50), a double smashburger made with pasture-raised beef, caramelized onions, pickles, and house sauce on a toasted brioche bun, and The Bubba ($14.50), a triple grass-fed smash topped with caramelized blackened beef bacon, signature onions, pickles, and sauce. For those going all in, The Goonzinator ($18.50) featured a quadruple smash stacked with everything on the menu.
The burgers are served wrapped, with the house sauce applied generously, making them intentionally messy. While customers can request light sauce or no sauce, many opt to leave them as is, considering the sauce part of the experience. By the time the food was unwrapped, most agreed the long wait and cold temperatures were rewarded with burgers that were rich, flavorful, and satisfying.
Josh’s Smack Shack officially began operating out of a Rockville commercial kitchen about two months ago (seating and hours are limited, see their Instagram account for specifics), but the idea itself started years earlier. Founder Josh Muñoz said the concept first came to him in an unexpected place while playing the video game Fallout 76. “There was someone selling something out of a shack,” he said. “Something just clicked in me. I wanted to make something of my own that carried my personality, where people could stop by and enjoy themselves.”
One of Josh’s earliest burger memories goes back to high school, cooking for his family at a birthday party. He recalled using a leaf blower to heat the grill coals, causing the fire to burn so hot that part of the grill itself started to melt. Despite that, his uncle told him it was one of the best burgers he had ever eaten.
Taking the leap from cooking at home to running a business was deeply tied to Josh’s faith. He said a sermon at his church about stepping forward even when the odds are against you pushed him to act. “God can’t win the battle for you if you don’t go out and fight,” he said. “As soon as I heard that Word, I declared it for myself and went forward, not looking back.”
Josh knew there would be doubt. Some people thought the idea would flop. Others believed in it before he fully did himself. He also understood a harsh truth about food businesses. “You could have the best product on the planet,” he said, “but if no one knows about it, you’re finished.”
Saturday night’s turnout was beyond anything he expected. While he had daydreamed about opening a packed spot, he admitted he did not know what to expect this early on. The line grew to nearly 100 people, stretching down the block in freezing temperatures. “My whole staff felt nauseous for a second,” Josh said. “We knew we were about to get slammed.”
He did not even step outside to see the line. He stayed focused on getting burgers out as efficiently and consistently as possible. It was only later that the reality hit him. “It’s genuinely humbling knowing people were willing to endure that just to try our food,” he said.
Operating out of a ghost kitchen has come with its own challenges. Three kitchens share the same space, and on busy nights they are packed in tight. When all concepts are running at once, Josh’s Smack Shack often has to work without access to a griddle, relying instead on a flame grill while pumping out burgers during a five-hour service window. Josh credited his landlord, Jon from Corned Beef King, for helping make things work, whether by lending equipment or jumping in during the rush.
Josh grew up in Gaithersburg near the Damascus line, with much of his time also spent in Rockville through church. He attended private school through second grade before being homeschooled through high school. He said growing up in Montgomery County played a big role in shaping both his ambition and his approach to food. “As a kid, I always wanted to do something big,” he said. “Something that would make my town proud.”
He believes many local food spots play it safe, while he wanted to pour heart and soul into both the food and the experience. With Montgomery County’s diversity, he said great food can bring people from all backgrounds together. Before opening his own spot, Josh’s go-to burgers were Elevation Burger and Five Guys. These days, he admits he eats more chicken sandwiches, with Roaming Rooster being a favorite.
What separates Josh’s smashburger from others around the county, he said, comes from his time working overseas in Europe. He became obsessed with the quality and simplicity of ingredients and wanted to create what he calls “bad food that won’t kill you in 20 years.”
“We hand-prep everything,” he said. “We only cook the beef, bacon, and onions right before opening. We could make more money using cheaper ingredients, but the Shack isn’t about the money. It’s about the people.” Despite the physical and mental toll of running the business, Josh said the community response has been overwhelming in the best way. Customers have brought gifts for the staff, waited patiently through long lines, and shown constant encouragement. “Every positive comment has literally been like water to my soul,” he said.
As for what comes next, a brick-and-mortar location is part of the vision, but growth is not the only goal. Josh hopes the Shack shows people that foods with a bad reputation do not always have to be the worst thing for you, and that simple, natural ingredients can still create something special. He also teased future plans, including themed burgers inspired by interactive concepts and collaborations with artists, even hinting at a possible comic book tied to the Shack’s identity.
Above all, Josh wants people to know he values connection just as much as the food. “If you ever see me around, don’t hesitate to call out,” he said. “I love genuine conversations. That’s what I really enjoy.” Josh’s Smack Shack is currently operating out of 330 N. Stonestreet Ave. in Rockville, with limited weekly hours and lines that continue to grow as word spreads.
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