Stabilize your grill at 550°F and set up grill for direct cooking. Place pan on grill grates and allow to come to temperature.
Add the roasted and sliced Monroe Sausage and let render for 1 minute then add the butter, allow to coat the bottom of the pan and slightly brown, approximately 1 minute then add the garlic. Allow to cook for another minute, stirring as to not allow the garlic to brown. Deglaze with white wine and allow to reduce by half then follow with the heavy cream, mixing all ingredients as you pour it in. Keep stirring to help form the sauce. Let simmer for 1 minute.
Add the wood chunk and allow the chunk to combust for clean smoke.
Add ¼ up of parmesan to the sauce and whip it in then add the boiled pasta. Using your tongs twist the pasta and ensure the noodles begin to get coated (if needed, adjust liquid with a bit more wine and heavy cream).
Close the dome and allow to smoke and reduce for 2 minutes.
Open the lid and continue to twist the pasta in the reducing sauce that should be looking cream like. Add the fresh squeezed lemon juice and incorporate. Add the rest of the parmesan cheese and using your tongs, twirl in. Add ½ of the chopped parsley and incorporate. Toast bread if not already done.
Sauce should begin to thicken but still be sauce like and enough to cover all noodles. Remove the pan. Twist a few times and transfer to the presentation plate. Garnish with the rest of the chopped parsley, parmesan flakes and stab in toasted baguette.